Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks (수수 첨가량 및 누룩을 달리한 발효주의 이화학적 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.39 no.4
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- pp.548-553
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- 2010