Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing

홍광원

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Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing

Authors: 홍광원

Issue Date: 18-Aug-2016

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/53022

Place: 대한민국
엑스코

Conference Date: 2016-08-17 ~ 2016-08-19

Conference Name: 2016 KoSFost International Symposium

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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