Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature-Reference-Cited by-同舟云学术

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Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature

Published:2017-04-30 Issue:2 Volume:30 Page:305-311
ISSN:1225-4339
Container-title:The Korean Journal of Food And Nutrition
language:en
Short-container-title:The Korean Journal of Food And Nutrition

Author:

Shin Dong-Sun,Jeong Seok-Tae,Sim Eun-Yeong,Lee Seuk Ki,Kim Hyun-Joo,Woo Koan Sik,Oh Sea-Kwan,Kim Si-Ju,Park Hye-Young

Publisher

The Korean Society of Food and Nutrition

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201717447648494.pdf

Cited by 2 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. High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation;Korean Journal of Food Preservation;2022-06

2. Evaluation of quality characteristics of beer by addition of rice rate;Korean Journal of Food Preservation;2017-11

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