Effect of high hydrostatic pressure (HHP) treatment on chemical and microbiological properties of Makgeolli

Author:

Ha Su-Jeong,Kim Yun-Ji,Oh Se-Wook

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Reference18 articles.

1. Arroyo G, Sanz PD, and Préstamo G (1997) Effect of high pressure on the reduction of microbial populations in vegetables. J Appl Microbiol 82, 735–742.

2. Bae SM, Lee YH, Lee MK, Kang SA, and Cheong C (2008) Effects of traditional Nuruk ratio and teast on the fermentation and quality of Yakju. J East Asian Soc Dietary Life 18, 41–48.

3. Choi EJ, Jung JJ, Lee JW, and Kang ST (2010) Effect of UV sterilization on quality of centrifuged Takju during storage. J Korean Soc Food Sci Nutr 39, 461–466.

4. Hara A, Nagahama G, Ohbayashi A, and Hayashi R (1990) Effects of high pressure on inactivation of enzymes and microorganisms in nonpasteurized rice wine. J Agric Chem Soc Japan 64, 1025–1030.

5. Jwa MK, Lim SB, Mok CK, and Park YS (2003) Inactivation of microorganisms and enzymes in Foxtail Millet Yakju by high hydrostatic pressure treatment. J Korean Soc Food Sci Nutr 32, 1221–1226.

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