Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure-Reference-Cited by-同舟云学术

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Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

Published:2010-06-30 Issue:6 Volume:39 Page:880-886
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:

Yi Hae-Chang,Moon Sae-Hee,Park Jun-Sung,Jung Jee-Won,Hwang Keum-Taek

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201020065114733.pdf

Reference2 articles.

1. Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation

2. Esterification of formic acid, acrylic acid and methacrylic acid with cyclohexene in batch and distillation column reactors: ion-exchange resins as catalysts

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1. Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis;Molecules;2022-04-09

2. Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘Chengpung’;Journal of the East Asian Society of Dietary Life;2022-02-28

3. Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk;Korean Journal of Food Preservation;2021-12

4. Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit;Food Science & Nutrition;2021-09-18

5. Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS;Foods;2020-10-08

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