Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk-Reference-Cited by-同舟云学术

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Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk

Published:2014-04-30 Issue:4 Volume:43 Page:577-583
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:

Lee Jun-Ki,Jo Hyeon-Ju,Yoon Jin-A,Chung Kang-Hyun,Song Byeong Chun,Kim Kyoung Im,An Jeung Hee

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539311.pdf

Reference24 articles.

1. Changes in Allergenicity and Quality of Nuruk during Fermentation

2. Characteristics of Pichia anomala K15 Producing Killer Toxin Isolated from Traditional Nuruk

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. Quality characteristics of Nuruk with different water contents during fermentation period;Korean Journal of Food Preservation;2018-08-31

2. Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM;Journal of the Korean Society of Food Science and Nutrition;2015-06-30

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