Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks

Published:2013-12-31 Issue:12 Volume:42 Page:2042-2048
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:

Kim Misook,Lee Younhee,Kim Inyong,Eom Taekil,Kim Sung-Hwan,Jo Namji,Yu Sungryul,Jeong Yoonhwa

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201302334341096.pdf

Reference29 articles.

Cited by 5 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. Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits;Journal of the Korean Society of Food Science and Nutrition;2015-10-31

3. Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii;Korean Journal of Food Preservation;2015-10

4. Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit;Journal of the Institute of Brewing;2015-09-16

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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP