Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2017, Article ID 5468149, 9 pages
https://doi.org/10.1155/2017/5468149
Research Article

Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

1Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA
2Department of Horticulture and Landscape Architecture, Oklahoma State University, Stillwater, OK 74078, USA

Correspondence should be addressed to Youri Joh; ude.etatsko@juoy

Received 7 December 2016; Accepted 25 May 2017; Published 21 June 2017

Academic Editor: Amy Simonne

Copyright © 2017 Youri Joh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Youri Joh, Niels Maness, and William McGlynn, “Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques,” International Journal of Food Science, vol. 2017, Article ID 5468149, 9 pages, 2017. https://doi.org/10.1155/2017/5468149.