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Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Title: Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Authors: Park J.-S.; Song S.H.; Choi J.B.; Kim Y.-S.; Kwon S.-H.; Park Y.-S.

Ewha Authors: 김영석

SCOPUS Author ID: 김영석

Issue Date: 2014

Journal Title: Food Science and Biotechnology

ISSN: 1226-7708

Citation: Food Science and Biotechnology vol. 23, no. 5, pp. 1577 - 1585

Publisher: Kluwer Academic Publishers

Indexed: SCIE; SCOPUS; KCI

Document Type: Article

Abstract: alcoholic; brewing; fermentation; rice; yeast

DOI: 10.1007/s10068-014-0214-1

Appears in Collections:: 공과대학 > 식품생명공학과 > Journal papers

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