Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts

Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화

  • Kyu-Taek Choi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chun-Woo Park (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Su-Hyun Lee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ye-Na Lee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ji-Yun Oh (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jun-Su Choi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Deokyeong Choe (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Sae-Byuk Lee (School of Food Science and Biotechnology, Kyungpook National University)
  • Published : 2024.02.29
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Abstract

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References

  1. 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