Microbial community changes inMakgeolliduring brewing-Reference-Cited by-同舟云学术

Microbial community changes inMakgeolliduring brewing

Published:2015-03-30 Issue:2 Volume:121 Page:304-308
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Chai Changhoon¹,Lim Goo-Sang¹,Kim Yun-Ji²,Oh Se-Wook¹^ORCID

Affiliation:

1. Department of Food and Nutrition; Kookmin University; Jeongneung-dong 861-1, Seongbuk-gu Seoul 136-702 Republic of Korea

2. Food Safety Research Group; Korea Food Research Institute; Baekhyundong 516, Bundang-gu Gyonggi-do 463-746 Republic of Korea

Funder

Korea Food Research Institute

Publisher

Wiley

Subject

Food Science

Reference27 articles.

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2. Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates;Bae;J. Sci. Food Agric.,2012

3. Effect of lysozyme and glycine on the Mageoly brewing process;Lee;J. Korean Agr. Chem. Soc.,1990

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