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Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)

2005

Lee, D.H. (Paichai University, Daejeon, Republic of Korea) | Park, W.J. (Kongju National University, Kongju, Republic of Korea) | Lee, B.C. (Cheongyang Gugija Research Station, Cheongyang, Republic of Korea) | Lee, J.C. (Cheongyang Gugija Research Station, Cheongyang, Republic of Korea) | Lee, D.H. (Paichai University, Daejeon, Republic of Korea) | Lee, J.S. (Paichai University, Daejeon, Republic of Korea), E-mail: biotech8@mail.pcu.ac.kr


Bibliographic information
Korean Journal of Food Science and Technology
Volume 37 Issue 5 ISSN 0367-6293
Pagination
pp. 789-794
Other Subjects
Physiological functionality; Traditional gugija wine; Vinificacion; Lycii fructus
Language
Korean
Note
Summary(En)
4 tables
3ill., 23 ref.
Type
Directory

2006-05-15
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