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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(1):1-7

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.1.1

Article

역삼투압 시스템을 이용한 포도주의 이화화적 성분변화

이숭륭1,*, 강현아1, 장영일1, 장규섭1
The Changes of Physicochemical Composition of Wine by Reverse Osmosis System
Seung-Ryong Lee1,*, Hyun-A Kang1, Yeong-il Chang1, Kyu-Seob Chang1
1충남대학교 식품공학과
1Department of Food Science and Technology, Chungnam National University
*Corresponding author: Seung-Ryong Lee, Department of Food Science and Technology, Chungnam National University, Yusung-gu, Taejon 305-764, Korea

ⓒ Copyright 1999 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: Feb 28, 1999