Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses-Reference-Cited by-同舟云学术

Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses

Published:2014-06 Issue: Volume:152 Page:624-632
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jung Heeyong,Lee Seung-Joo,Lim Jeong Ho,Kim Bum Keun,Park Kee Jai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Official methods of analysis;AOAC,1990

2. Perfume and flavor chemicals (aroma chemicals) I;Arctander,1969

3. Volatile phenols in wines;Dubois,1983

4. Quality characteristics in mash of takju prepared by using different nuruk during fermentation;Han;Korean Journal of Food Science and Technology,1997

5. Antioxidant activities of Korean rice wine concentrates;Jeong;Journal of Agricultural and Food Chemistry,2011

Cited by 68 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. The insights into sour flavor and organic acids in alcoholic beverages;Food Chemistry;2024-12

2. Consumption of Korean rice wine alters certain human gut microbial genera in different ways from consumption of other alcoholic beverages: A randomized, cross-over trial;LWT;2024-05

3. Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu;Foods;2024-03-26

4. Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods;Journal of Sensory Studies;2024-03-12

5. Advancements and Future Directions in Yellow Rice Wine Production Research;Fermentation;2024-01-04