Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli-Reference-Cited by-同舟云学术

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Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli

Published:2015-12-31 Issue:12 Volume:44 Page:1839-1846
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:

Park Hye-Young,Choi Induck,Oh Sea Kwan,Woo Koan Sik,Yoon Soon Duck,Kim Hyun-Joo,Sim Eun-Yeong,Jeong Seok Tae

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201503264232771.pdf

Reference31 articles.

1. Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks

2. Quality Characteristics of Makgeolli added with Red Bean

3. Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine

4. Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions

Cited by 4 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. Characterisation of Korean rice wine (makgeolli) prepared by different processing methods;Current Research in Food Science;2023

2. Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “ Makgeolli ”;Cereal Chemistry;2022-12-14

3. A Black Waxy Hybrid Corn, ‘Jangsuheukchal’ Suitable as a Fresh Waxy Corn with Cooking Properties of a Milled Waxy Corn;Korean Journal of Breeding Science;2020-12-01

4. Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery;Korean Journal of Food Preservation;2016-08

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