Research Reports from Korea Food Research Institute Provide New Insights into Food Research (Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation)

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Period2025.09.5

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  • TitleResearch Reports from Korea Food Research Institute Provide New Insights into Food Research (Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation)
    Media name/outletChemicals & Chemistry Daily
    Country/TerritoryUnited States
    Date25.09.5
    PersonsJae Hoon Lee
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