Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation-Reference-Cited by-同舟云学术

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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation

Published:2011-02-28 Issue:2 Volume:40 Page:223-228
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 Sang-Yun,Kim Eun-Kyung,Yoon Seong-Jun,Jo Nam-Ji,Jung Soo-Kyung,Kwon Sang-Ho,Chang Yoon-Hyuk,Jeong Yoon-Hwa

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201119950687843.pdf

Reference18 articles.

1. Takju Brewing Using the Uncooked Germed Brown Rice at Second Stage Mash

Cited by 13 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 wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27;Korean Journal of Food Preservation;2020-02

2. Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts;Korean Journal of Food Preservation;2018-10-30

3. Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS;Food Science and Biotechnology;2016-08

4. Characteristics of Omegisul with Seeweeds (Sargassum fulvellum and Hizikia fusiformis) and Their Qualities;Journal of the Korean Society of Food Science and Nutrition;2016-05-31

5. Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia);Korean Journal of Food Preservation;2016-04

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