Effect of curing condition and sulfite-addition on the quality of fermented tart carambola juice

Journal article

J. G. Liu, C. F. Lee, K. S. Chang, M. J. Liu and C. K. Han

Taiwanese Journal of Agricultural Chemistry and Food Science Taiwanese Journal of Agricultural Chemistry and Food Science

2001

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Title: Effect of curing condition and sulfite-addition on the quality of fermented tart carambola juice
Creators - without role: J. G. Liu
C. F. Lee - 國立清華大學原子科學院生醫工程與環境科學系
K. S. Chang
M. J. Liu
C. K. Han
Publication Details: Taiwanese Journal of Agricultural Chemistry and Food Science Taiwanese Journal of Agricultural Chemistry and Food Science
Identifiers: 9957766250506774
Academic Unit: Institute of Molecular and Cellular Biology, College of Life Science and Medicine, National Tsing Hua University
Language: Traditional Chinese
Resource Type: Journal article