Application of Functional Microbial Strains Isolated from Traditional Rice Wine in Korea-Reference-Cited by-同舟云学术

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Application of Functional Microbial Strains Isolated from Traditional Rice Wine in Korea

Published:2016-09-28 Issue:3 Volume:44 Page:229-235
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiology and Biotechnology Letters

Author:

Lee Youngsuk,Seol Jeongman,Jeong Deokyeol,Kim Soo Rin

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Link

http://www.mbl.or.kr/submission/Journal/044/MBL044-03-01_FDOC_1.pdf

Cited by 4 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. Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria;Cereal Chemistry;2023-11-03

2. Fermented foods and probiotic beverages in Korea;Probiotic Beverages;2021

3. Complete Genome Sequence of Lactobacillus harbinensis Strain NSMJ42, Isolated from Makgeolli, a Traditional Korean Alcoholic Beverage;Microbiology Resource Announcements;2019-11-27

4. Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea;Korean Journal of Food Preservation;2017-12

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