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Food Engineering Progress
Korean Society for Food Engineering

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

안준배1,*
Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol
Jun-Bae Ahn1,*
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