Screening of rice cultivars for brewing high quality turbid rice wine

Author:

Wang Qi Jun,Sun Da-Wen,Jeong Seok-Tae,Yeo Soo-Hwan,Choi Ji-Ho,Choi Han-Seok

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Relations between elevated temperatures and fermentation behaviours of Kloeckera apiculata and Saccharomyces cerevisiae associated with wine making in mixed cultures;Erten;World Journal of Microbiology & Biotechnology,2002

4. Types of sake, more types 3;Gauntner,2013

5. Volatile flavor components in mash of makgeolli prepared by using different nuruks;Han;Korean Journal of Food Science and Technology,1997

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