Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine

Ji-Hyeong Cho1, Mun-Gyeong Cho1, Sanjeev Kumar Dhungana2, Hye-Ryun Kim2, Dong-Joon Kim3 and Il-Doo Kim4* 1Sangju Persimmon Research Institute, Gyeongsangbuk-do Agricultural Technology Administration, Daegu 37268, Korea 2School...

Nutritional Profile of Red Seaweed Kappaphycusalvareziiafter Fermentation using Saccharomyces Cerevisiaeas a Feed Supplement for...

Donny Kusuma Hardjani1, Gede Suantika2 and Pingkan Aditiawati2* 1 Biology Doctoral Program, School of Life Science and Technology, Institut Teknologi Bandung (ITB), Jalan Ganesha No....