The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks-Reference-Cited by-同舟云学术

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The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks

Published:2012-12-31 Issue:12 Volume:41 Page:1785-1791
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:

Lee Yoonji,Yi Haechang,Hwang Keum Taek,Kim Dong-Ho,Kim Hyun Jung,Jung Chang Min,Choi Yoon-Ho

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201205759627790.pdf

Reference24 articles.

Cited by 20 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. Biotin Contents of Grain Products Consumed in Korea;Journal of the Korean Society of Food Science and Nutrition;2024-05-31

2. 풋귤, 유자, 감귤과피 첨가 약주의 품질특성 및 항산화효과;Korean Journal of Food and Cookery Science;2024-02-28

3. 토사자의 첨가 방법을 달리한 약주의 품질특성;Korean Journal of Food and Cookery Science;2023-12-31

4. Selection and Characteristics of Mashing Methods for Quality Improvement of Traditional Raw Rice Wine (Takju);Journal of Agriculture & Life Science;2023-08-30

5. Quality Characteristics of Makgeolli in Circulation Enforced with Authentic Lactic acid Bacteria;KSBB Journal;2022-12-30

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