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Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from 'Seomaeyaksuk'(Artemisia argyi H.)open access

Shin, J.Y.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.2, pp 212 - 223PublisherKorean Society of Food Preservation
SCOPUSKCI
Quality characteristics of seomaeyaksuk (Artemisia argyi H.) vinegar using a three-step continuous fermentation method

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.1, pp 55 - 64PublisherKorean Society of Food Science and Nutrition
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