Analysis of Flavor Characteristics of Commercial <i>makgeolli</i>-Reference-Cited by-同舟云学术

Analysis of Flavor Characteristics of Commercial makgeolli

Published:2024-02-23 Issue:1 Volume:52 Page:37-43
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiol. Biotechnol. Lett.

Author:

Yoon Jeong Ah¹,Kwun Se Young¹,Cho Seong Wook¹,Park Eun Hee²,Seo Young Ho³,Kim Myoung Dong²⁴

Affiliation:

1. Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea

2. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea

3. Department of Smart Health Science and Technology, Kangwon National University, Chuncheon 24341, Republic of Korea

4. Institute of Fermentation and Brewing, Kangwon National University, Chuncheon 24341, Republic of Korea

Funder

National Institute of Agricultural Science, Rural Development Administration

Publisher

Korean Society for Microbiology and Biotechnology

Link

https://pdf.medrang.co.kr/MBL/2024/052/mbl-52-1-37.pdf

Reference41 articles.

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2. Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration

3. Sung JY, Lee IH, Kim MJ, Kim HJ, Sin JH, Lee SH. 2021. Antioxidant activity and quality properties of makgeolli brewed with various raw material cereals. J. Korea Converg. Soci. 12: 197-203.

4. Korean traditional liquor microbiome and starter culture of brewing microorganisms

5. Quality Characteristics of Sterilized Makgeollies brewed with Different Materials