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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(1):43-51

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.43

Article

인삼전분의 알코올 발효적성 및 밥효인삼주의 톡성

노승구1, 송재상1, 박기환1,*
Alcohol Fermentability of Insam Starch and Characteristics of Insam Wine
Seung-Koo Roh1, Jae-Sang Song1, Ki-Hwan Park1,*
1중앙대학교 식품공학과
1Department of Food Science and Technology, Chung-Ang University
*Corresponding author: Ki-Hwan Park, Department of Food Science and Technology, Chung-Ang University, San 40-1 Naeri, Daeduk-myeon, Ansung, Kyunggi, 456-756, Korea.

ⓒ Copyright 2001 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, 2001