Food Science and Biotechnology · 1996 · 31 citations · 1 references
AgricultureBiotechnologyMicrobiologyFermentation EngineeringFermentation ScienceIndustrial BiotechnologyAlcoholic FermentationFermentation ChemistryStarter Culture DevelopmentYeast BiologyYeast Fermentation Gas ProductionYeast MetabolitesYeast Use As Starter CulturesYeast-derived Aroma CompoundsYeast-driven Aroma Formation
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Antioxidative Properties of Persimmon Leaves
Woo-Won Kang, Gwi-Young Kim, Pil-Sook Park et al. · Food Science and Biotechnology · 1996 · 11 citations