Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging-Reference-Cited by-同舟云学术

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Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging

Published:2014-12-31 Issue:6 Volume:46 Page:694-701
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 Dae-Hyoung,Jung Jae-Woon,Lee Yong-Seon,Seo Jae-Soon,Park In-Tae,Kim Tae-Wan,Kim Jae-Ho,Ahn Byung-Hak

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/JAKO201403359905705.pdf

Cited by 3 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. Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk;Korean Journal of Food Preservation;2021-12

2. Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS;Foods;2020-09-21

3. Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry;Food Science and Biotechnology;2017-12-12

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