Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage-Reference-Cited by-同舟云学术

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

Published:2013-05-08 Issue:5 Volume:18 Page:5317-5325
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Park Hye-Jung,Lee Sang,Song Sang,Kim Young-Suk

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/18/5/5317/pdf

Reference23 articles.

1. The Technology of Korean Traditional Liquor Making;Bae,2002

2. Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice;Lee;Korean J. Food Sci. Technol.,1998

3. Studies on the pasteurization conditions of Takju;Lee;Korean J. Food Sci. Technol.,1991

4. Volatile Flavor Components in Mash of Takju prepared by using Aspergillus kawachii Nuruks;Lee;Korean J. Food Sci. Technol.,2005

5. Analysis of volatile compounds of mango wine

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