Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine-Reference-Cited by-同舟云学术

Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine

Published:2016-08 Issue:4 Volume:25 Page:1073-1080
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Myeong Gi,Ham Tae Hoon,Song Sang Hoon,Chung Dong Hwa,Yoon Won Byong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-016-0173-9.pdf

Reference34 articles.

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3. Kim IH, Min BY, Lee SK. Effect of lysozyme and glycine on the Mageoly brewing process. J. Appl. Biol. Chem. 33: 252–256 (1990)

4. Lee SM, Lee TS. Effect of roasted rice and defatted soybean on the quality characteristics of takju during fermentation. J. Nat. Sci. Seoul Women’s Univ. Korea 12: 71–79 (2000)

5. Park CS, Lee TS. Quality characteristics of takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296–302 (2002)

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