Quality characteristics of farm-made brown rice vinegar via traditional static fermentation-Reference-Cited by-同舟云学术

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Quality characteristics of farm-made brown rice vinegar via traditional static fermentation

Published:2013-08-30 Issue:4 Volume:20 Page:564-572
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean Journal of Food Preservation

Author:

Baek Chang Ho,Jeong Da-Hee,Baek Seong Yeol,Choi Ji-Ho,Park Hye-Young,Choi Han Seok,Jeong Seok-Tae,Kim Jae Hyun,Jeong Yong-Jin,Kwon Joong-Ho,Yeo Soo-Hwan

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201326053673000.pdf

Reference18 articles.

Cited by 8 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. Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue;Cereal Chemistry;2023-09-15

2. Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors;Sensors;2022-08-19

3. Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2;Foods;2020-08-05

4. Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol;Korean Journal of Food Preservation;2016-02

5. Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan;Journal of the Korean Society of Food Science and Nutrition;2015-12-31

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