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January 31, 2008Journal of the Korean Society of Food Science and Nutrition

Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam

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TJTie-Yan JinSHSeong-Il HeoBucheon UniversityWLWan‐Gyu LeeKorea Advanced Institute of Science and Technology

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Jin et al. (2008) studied this question.

synapsesocial.com/papers/6a75a2d9362ed8827e6a366ahttps://doi.org/10.3746/jkfn.2008.37.1.48
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