Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
Author:
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/JAKO201225150622723.pdf
Cited by 12 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. Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “ Makgeolli ”;Cereal Chemistry;2022-12-14
2. Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk;Korean Journal of Food Preservation;2018-12-31
3. In vitro antioxidant and lipase inhibitory activities of Makgeolli supplemented with Jeju Camellia Mistletoe (Korthalsella japonica Engl.) during fermentation;Journal of Applied Biological Chemistry;2017-09-30
4. Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli;Journal of the Korean Society of Food Science and Nutrition;2015-12-31
5. Effects of Temperature and Alcohol Contents on Quality of Takju during Storage Period;Journal of the Korean Society of Food Science and Nutrition;2015-10-31
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