Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: 효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성, Journal of the Korean Society of Food Science and Nutrition, May 2013, The Korean Society of Food Science and Nutrition,
DOI: 10.3746/jkfn.2013.42.5.784.
You can read the full text:

Read

Contributors

The following have contributed to this page