Author:
Jung Eui-Hyoun,Kim Yong-Suk,Jeon Jin-Ah,Yeo Soo-Whan,Jung Seok-Tea
Funder
National Institute of Agricultural Sciences
Publisher
The Korean Society of Food Preservation
Reference16 articles.
1. Alcoholic liquors, Fermentation engineering;Yoo,2008
2. Seed mold important in brewing;Rha;Korean J Food Nutr,1989
3. Takju brewing by combined use of Rhizopus japonicus-Nuruk and Aspergilus oryzae-Nuruk;So;J Korean Soc Food Sci Nutr,1996
4. Composition of organic acids and physiological functionality of commercial Makgeolli;Lee;Korean J Food Sci Technol,2011
5. Characteristics of Takju (a cloudy Korean rice wine) prepared with Nuruk (a traditional Korean rice wine fermentation Starter), and identification of lactic acid bacteria in Nuruk;Park;Korean J Food Sci Technol,2014