Composition and biochemical properties ofl-carnitine fortified Makgeolli brewed by using fermented buckwheat-Reference-Cited by-同舟云学术

Composition and biochemical properties ofl-carnitine fortified Makgeolli brewed by using fermented buckwheat

Published:2018-10-11 Issue:8 Volume:6 Page:2293-2300
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Park Namhyeon¹,Nguyen Thi Thanh Hanh²,Lee Gang-Hee¹,Jin Shi-Na¹,Kwak So-Hyung¹,Lee Tae-Kyung¹,Choi Yeong-Hwan³,Kim Seong-Bo⁴,Kimura Atsuo⁵,Kim Doman¹²^ORCID

Affiliation:

1. Graduate School of International Agricultural Technology; Seoul National University; Pyeongchang-gun Gangwon-do Korea

2. Institute of Food Industrialization; Institutes of Green Bio Science and Technology; Center for Food and Bioconvergence; Seoul National University; Pyeongchang-gun Gangwon-do Korea

3. Kooksoondang Brewery Co., LTD.; Hoengseong-gun Gangwon-do Korea

4. CJ CheilJedang, Life Ingredient and Material Research Institute; Suwon South Korea

5. Research Faculty of Agriculture; Hokkaido University; Sapporo Japan

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.803/fullpdf

Reference43 articles.

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