Quality Changes in Jujube Wine with Heating Temperatures

Min, Y.K.; Lee, M.K.; Yoon, H.S.; Park, H.J.

doi:10.13050/foodengprog.1997.1.3.212

Food Eng. Prog. 1997; 1(3):212-218

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.212

Article

가열처리온도에 따른 대추술의 품질변화

민용규¹, 이만규¹, 윤향식¹^,^*, 박희정¹

Quality Changes in Jujube Wine with Heating Temperatures

Y.K. Min¹, M.K. Lee¹, H.S. Yoon¹^,^*, H.J. Park¹

Author Information & Copyright ▼

¹충북대학교 농과대학 식품공학과

¹Department of Food Science and Technology, Chungbuk National University

^*Corresponding author: Young-Kyoo Min, Department of Food Science and Technology, Chungbuk National University, Cheongiu 361-763, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1997