Development of Red Wine Containing High Level of trans-Resveratrol with Domestic Grape

Ahn, Jun-Bae

doi:10.13050/foodengprog.2006.10.4.226

Food Eng. Prog. 2006; 10(4):226-232

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.226

Article

국내산 포도를 이용한 trans-resveratrol 고함유 적포도주의 개발

안준배 ¹ ^, ^*

Development of Red Wine Containing High Level of trans-Resveratrol with Domestic Grape

Jun-Bae Ahn ¹ ^, ^*

Author Information & Copyright ▼

¹영동대학교 식품공학과

¹Department of Food Science & Technology, Youngdong University

^*Corresponding author: Jun-Bae Ahn, Professor, Department of Food Science & Technology, Youngdong University, San 12-1, Seolgye-ri, Youngdong-eup Youngdong-gun, Chungbuk, 370-701, Republic of Korea. Phone: +043-740-1183, Fax: +043-740-1183, E-mail: given@youngdong.ac.kr

ⓒ Copyright 2006 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: Nov 30, 2006