Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju-Reference-Cited by-同舟云学术

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Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

Published:2015-04-30 Issue:4 Volume:44 Page:573-578
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:

Shin Su Jung,Kim Sang Wook,Chung Hyun Chae,Han Gi Dong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525040968215.pdf

Reference18 articles.

1. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

2. Effect of Growth Inhibition and Quinone Reductase Activity Stimulation of Makgeoly Fractions in Various Cancer Cells

3. Nitrite Scavenging and Alcohol Metabolizing Activities of Hot Water Extract from Makgeoly and Its Angiotensin Converting Enzyme Inhibitory Effect

Cited by 1 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. Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum;Korean Journal of Food Preservation;2019-04-30

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