Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol

Ahn, Jun-Bae

doi:10.13050/foodengprog.2007.11.3.203

Food Eng. Prog. 2007; 11(3):203-207

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.3.203

Article

trans-resveratrol 고함유 적포도주의 기능성 및 저장 특성

안준배 ¹ ^, ^*

Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol

Jun-Bae Ahn ¹ ^, ^*

Author Information & Copyright ▼

¹서원대학교 외식산업학과

¹Department of Food Service Industry, Seowon University

^*Corresponding author: Jun-Bae Ahn, Professor, Department of Food Service Industry, Seowon University, 231 Mochungdong, Heungduk-gu, Cheongju-shi, Chungbuk, 361-742, Republic of Korea. Phone: +82-43-299-8461, Fax: +82-43-299-8460, E-mail: given@seowon.ac.kr

ⓒ Copyright 2007 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: Aug 31, 2007