Work

Monitoring on Fermentation of Persimmon Vinegar from Persimmon Peel

Year: 2003

Type: article

Source: Korean Journal of Food Science and Technology

Authors: Suk-Kyung Kim, Gee‐Dong Lee, Shin‐Kyo Chung

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W279317685

FWCI:

Cites:

Cited by: 16

Related to: 10