Quality Characteristics of Takju by Yeast Strain Type
Author:
Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201432252667391.pdf
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Aging-induced variation in quality of yakju prepared using different commercial yeasts;Korean Journal of Food Preservation;2022-02
2. Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk;Korean Journal of Food Preservation;2018-12-31
3. Diversity analysis of Saccharomyces cerevisiae isolated from natural sources by multilocus sequence typing (MLST);Food Science and Biotechnology;2018-02-17
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