Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli-Reference-Cited by-同舟云学术

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Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli

Published:2011-04-30 Issue:2 Volume:43 Page:206-212
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:

Lee Sang-Jin,Kim Ji-Hye,Jung Yong-Woo,Park Sun-Young,Shin Woo-Chang,Park Cheon-Seok,Hong Sung-Youl,Kim Gye-Won

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/JAKO201118860404205.pdf

Cited by 32 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. Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time;Korean Journal of Food Preservation;2023-12

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

3. The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles;Journal of Food Processing and Preservation;2022-09-05

4. Immobilization of Lactic acid bacteria for production of extracellular polysaccharides;Food Science and Technology;2022

5. Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells;Korean Journal of Food Preservation;2021-06

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