A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods-Reference-Cited by-同舟云学术

A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods

Published:2015-06 Issue:3 Volume:22 Page:369-376
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Lee Hwan,Kim Yeong-Su,Kim Do-Yeon,Kim So-Young,Lee Wan-Kyu,Lee Sang-Myeong,Park Jong-Dae,Shon Mi-Yae

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.3.369

Reference33 articles.

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2. Kim AR Lee SY Kim KBWR Song EJ Kim JH Kim MJ Ji KW Ahn IS Ahn DH Effect of Glycyrrhiza uralensis on shelf-life and quality of takju Korean J Food Sci Technol 2008 40 194 200

3. An BH Study on problems of quality improvement of Korean tradional liquor Bull Food Technol 1995 8 130 137

4. Jang JH History of Korean brew alcoholic beverages Korean J Dietary Culture 1989 4 271 274

5. Yoo TJ Korean famous wine 1981 Central New Book Seoul 96

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