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Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28open access

Lee, H.Y.; Seo, W.T.; Jeong, S.H.; Hwang, C.E.; Ahn, M.J.; Lee, A.R.; Shin, J.H.; Lee, J.Y.; Jo, H.K.; Cho, K.M.

ArticleIssue Date2016CitationKorean Journal of Microbiology, v.52, no.1, pp 98 - 109PublisherMicrobiological Society of Korea
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