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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
김영석scopus
Issue Date
2014
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 23, no. 5, pp. 1577 - 1585
Publisher
Kluwer Academic Publishers
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
alcoholic; brewing; fermentation; rice; yeast
DOI
10.1007/s10068-014-0214-1
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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