Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry
Author:
Affiliation:
1. Food Analysis Center, Korea Food Research Institute, Bundang-gu, Seongnam-si, Republic of Korea
2. Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Republic of Korea
Funder
Korea Food Research Institute
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1414841
Reference28 articles.
1. Microbial community changes inMakgeolliduring brewing
2. The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage
3. Dealcoholized Korean Rice Wine (Makgeolli) Exerts Potent Anti-Tumor Effect in AGS Human Gastric Adenocarcinoma Cells and Tumor Xenograft Mice
4. Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine
5. Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli
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