1. Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea.;Lee;Korean J Microbiol,2009
2. Production and properties of ale beer with Nuruk, a Korean fermentation starter.;Jung;Korean J. Food Sci. Technol.,2017
3. Application of functional microbial strains isolated from traditional rice wine in Korea.;Lee;Microbiol Biotechnol Lett,2016
4. Characterization and volatile flavor components inglutinous rice wines prepared with different yeasts of Nuruks.;Kim;Korean J. Food Sci. Technol.,2009
5. Jung
S.J.
Beer production and properties using Nuruk, a Korean fermentation starter. MS Thesis
2015
Sejong University