Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.2.240
Reference48 articles.
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2. Baek SY, Kim JY, Baek CH, Choi JH, Choi HS, Jeong ST, Yeo SH. Quality characteristics of Hwanggeumju as a traditional home-brewed liquor. Korean J Food Preserv, 20, 127-133 (2013) 10.11002/kjfp.2013.20.1.127
3. Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal, 10, 178-182 (2002) 10.38212/2224-6614.2748
4. Cheong C, Rhee IS, Lee SK, Kang SA. A study on the qualitative properties of traditional Sake using Allbanggae. J Korean Soc Food Sci Nutr, 37, 784-791 (2008) 10.3746/jkfn.2008.37.6.784
5. Cho KM, Hwang CE, Lee HY, Ahn MJ, Joo OS. Quality characteristics and antioxidant activities of Makgeolli prepared using rice Nuruk containing bitter melon (Momordica charantia). Korean J Food Preserv, 23, 259-266 (2016) 10.11002/kjfp.2016.23.2.259
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4. Quality Characteristic of Yakju (Korean Traditional Rice Wine) Prepared with Different Amounts of Portulaca oleracea L. Powder;Journal of the East Asian Society of Dietary Life;2021-12-31
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