Functional Activities of Makgeolli By-products as Cosmetic Materials-Reference-Cited by-同舟云学术

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Functional Activities of Makgeolli By-products as Cosmetic Materials

Published:2013-04-30 Issue:4 Volume:42 Page:505-511
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:

Seo Go-Un,Choi So-Yeon,Kim Tae-Wan,Ryu Sung-Gi,Park Jung-Hyeop,Lee Seung-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201314358627971.pdf

Reference25 articles.

Cited by 9 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. Analysis of Flavor Characteristics of Commercial makgeolli;Microbiology and Biotechnology Letters;2024-02-23

2. Quality Characteristics of Modified Jeungpyeon Prepared with the Additions of Different Quantities of Won-ju (Raw Makgeolli);Journal of the Korean Society of Food Science and Nutrition;2022-11-30

3. Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli);Korean Journal of Food Preservation;2022-10

4. Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat;Foods;2019-09-01

5. Utilization of Starch-Enriched Brewery (Rice Wine) Waste for Mixotrophic Cultivation of Ettlia Sp. YC001 Used in Biodiesel Production;Applied Biochemistry and Biotechnology;2017-05-27

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