Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging

Author:

Seo Seung-Ho,Park Seong-Eun,Yoo Seon-A,Lee Kyoung In,Na Chang-Su,Son Hong-SeokORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference41 articles.

1. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses;Jung;Food Chem.,2014

2. Effects of Takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats;Kim;Korean J. Food Cult.,2006

3. The yeast ecology of wine grapes;Fleet,2002

4. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking;Pretorius;Yeast,2000

5. Characterization of Yakju brewed from glutinous rice and wild-type yeast strains isolated from Nuruks;Kim;J. Microbiol. Biotechnol.,2010

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