Journal ArticleOPEN ACCESS

Changes in the Physicochemical and Antioxidant Characteristics during the Fermentation of Jujube Wine Using Hot Water Extract of Dried Jujube

  • Eom I
  • Choi J
  • Kim I
  • et al.
Journal of Life Science (2016) 26(11) 1298-1307
DOI: 10.5352/jls.2016.26.11.1298
N/ACitations
Citations of this article
5Readers
Mendeley users who have this article in their library.

Abstract

Page 1. Changes in the Physicochemical and Antioxidant Characteristics during the Fermentation of Jujube Wine Using Hot Water Extract of Dried Jujube In-Ju Eom, Jung-In Choi, In-Ho Kim, Tae-Hoon Kim and Seong-Ho Kim …

Cite

CITATION STYLE

APA

Eom, I.-J., Choi, J.-I., Kim, I.-H., Kim, T.-H., & Kim, S.-H. (2016). Changes in the Physicochemical and Antioxidant Characteristics during the Fermentation of Jujube Wine Using Hot Water Extract of Dried Jujube. Journal of Life Science, 26(11), 1298–1307. https://doi.org/10.5352/jls.2016.26.11.1298

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free