참고문헌
- Choi KT, Park CW, Lee SH, Lee YN, Oh JY, Choi JS, Choe D, Lee SB. Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts. Korean J Food Preserv, 30, 1029-1042 (2023) https://doi.org/10.11002/kjfp.2023.30.6.1029