검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage Lee JY, Im YK, Ko HM, Chin JE, Kim IC, Lee HB, Bai S Biotechnology Letters, 37(7), 1439, 2015 |
| 2 |
Pervaporation of alcoholic beverages - the coupling effects between ethanol and aroma compounds Tan SJ, Li L, Xiao ZY, Wu YT, Zhang ZB Journal of Membrane Science, 264(1-2), 129, 2005 |