Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines
Version of Record online: 23 MAR 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 5, pages 918–926, May 2012
How to Cite
Lim, J. W., Jeong, J. T. and Shin, C. S. (2012), Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines. International Journal of Food Science & Technology, 47: 918–926. doi: 10.1111/j.1365-2621.2011.02922.x
- Issue online: 11 APR 2012
- Version of Record online: 23 MAR 2012
- (Received 9 July 2011; Accepted in revised form 28 November 2011)
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