Study of Quality Control of Traditional Wine Using IT Sensing Technology-Reference-Cited by-同舟云学术

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Study of Quality Control of Traditional Wine Using IT Sensing Technology

Published:2015-06-30 Issue:6 Volume:44 Page:904-911
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Song Hyeji,Choi Jihee,Park Chan-Won,Shin Dong-Beom,Kang Sung-Soo,Oh Sung Hoon,Hwang Kwontack

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201520441372930.pdf

Reference27 articles.

1. Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition

Cited by 2 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. pH Changes Have a Profound Effect on Gene Expression, Hydrolytic Enzyme Production, and Dimorphism in Saccharomycopsis fibuligera;Frontiers in Microbiology;2021-06-24

2. Advances in Fermentation Technology for Novel Food Products;Innovations in Technologies for Fermented Food and Beverage Industries;2018

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