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Author:Koh, K.-H.

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2 matching references were found.

Lee, S.-J.; Lee, J.-E.; Kim, H.-W.; Kim, S.-S.; Koh, K.-H., Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization, Food Chem., 2006, 94, 3, 385-393, https://doi.org/10.1016/j.foodchem.2004.11.035 . [all data]

Koh, K.-H.; Chang, W.-Y., Changes of volatile flavor compounds of seibel grape must during alcohol fermentation and aging, Korean Journal of Applied Microbiology and Biotechnology, 1999, 27, 6, 491-499. [all data]