Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice-Reference-Cited by-同舟云学术

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Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice

Published:2015-10-31 Issue:5 Volume:47 Page:579-585
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Choi Han-Seok,Kim Eu-Gene,Kang Ji-Eun,Yeo Soo-Hwan,Jeong Seok-Tae,Kim Chan-Woo

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201534851987641.pdf

Cited by 5 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. Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju;Journal of the Korean Society of Food Science and Nutrition;2024-06-30

2. Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation;Food Chemistry: X;2024-06

3. Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts;Korean Journal of Food Preservation;2023-12

4. Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.);Korean Journal of Food Preservation;2023-02

5. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk;Korean Journal of Food Preservation;2017-10

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