Quality characteristics of Yakju containing pretreated lotus leaves

Author:

Choi Jeong-Sil,Yeo Soo-Hwan,Choi Han-Seok,Jeong Seok-Tae

Funder

National Academy of Agricultural Sciences

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference29 articles.

1. Lee JY Kwak EJ 2009 Fermentation characteristics of grape Yakju made with three kinds of grape. J East Asian Soc Dietary Life 19 96 104

2. Kim MJ Kim BH Han JK Lee SY Kim KS 2011 Analysis of quality properties and fermentative microbial profiles of takju and Yakju brewed with or without steaming process. J Fd Hyg Safety 26 64 69

3. Cho KS Jeong EY Choi HS Kim MK 2012 Brewing and quality characteristics of Schisandra chinensis Yakju. J Appl Biol Chem 55 163 167 10.3839/jabc.2012.025

4. Jin TY Kim ES Eun JB Wang SJ Wang MH 2007 Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice. Korean J Food Sci Technol 39 309 314

5. Kim OS Choi OJ Shim KH 2012 Effect of pretreatment on the physicochemical properties of lotus root powder. Korean J Food Preserv 19 74 80 10.11002/kjfp.2012.19.1.074

Cited by 2 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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3