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Changes of Quality Characteristics during Storage of Gugija-Liriope tuber Makgeolli Made by Saccharomyces cerevisiae C-2
/ [Baek, Seung-Ye;Nam, Yun-Gyu;Ju, Jung-Il;Lee, Jong-Soo;] / The Korean Journal of Mycology
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2 |
Detection of 1,4-Dihydroxy-2-Naphthoic Acid from Commercial Makgeolli Products
/ [Eom, Ji-Eun;Kwon, Sang-Chul;Moon, Gi-Seong;] / Preventive Nutrition and Food Science
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3 |
Screen of a Novel Yeast for Brewing of Gugija Leaf Makgeolli and Optimal Alcohol Fermentation Condition
/ [Kim, Young-Hun;Joo, Jeong-Il;Lee, Bong-Chun;Kim, Hyun-Ho;Lee, Jong-Soo;] / The Korean Journal of Mycology
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4 |
Changes in Qaulity Characteristics of Makgeolli during Storage Time
/ [Ji, Yun-Jeong;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
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5 |
Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk
/ [Cho, Hyeon Kook;Lee, Ju Young;Seo, Weon Taek;Kim, Myung Kyu;Cho, Kye Man;] / Korean Journal of Food Science and Technology
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6 |
Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli
/ [Kwon, Young-Hee;Lee, Ae-Ran;Kim, Jae-Ho;Kim, Hye-Ryun;Ahn, Byung-Hak;] / The Korean Journal of Mycology
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7 |
Isolation and Indenfication of Acid-forming Bacteria from a Fresh Wheat Makgeolli in Jeonju
/ [Park, Soon-Hi;Lee, Seul;Jin, Hyo-Sang;] / The Korean Journal of Food And Nutrition
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8 |
Physicochemical Properties, Lactic Acid Bacteria Content and Physiological Functionalities of Korean Commercial Makgeolli
/ [Kim, Young-Hun;Min, Jin-Hong;Kang, Min-Gu;Kim, Jae-Ho;Ahn, Byung-Hak;Kim, Ha-Kun;Lee, Jong-Soo;] / Microbiology and Biotechnology Letters
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9 |
Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
/ [Seo, Weon-Taek;Cho, Hyeon-Kook;Lee, Ju-Young;Kim, Baolo;Cho, Kye-Man;] / Korean Journal of Microbiology
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10 |
Changes in Yeast and Bacterial Flora during Fermentation and Storage of Gugija-Liriope tuber Makgeolli using PCR-DGGE
/ [Min, Jin-Hong;Nam, Yun-Gyu;Ju, Jung-Il;Jung, Jae-Hong;Lee, Jong-Soo;Kim, Ha-Kun;] / Microbiology and Biotechnology Letters
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11 |
Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract
/ [Jung, Bok-Mi;Shin, Tai-Sun;Kim, Hyung-Rak;] / Korean journal of food and cookery science
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12 |
Nonthermal Pasteurization of Takju using Batch High Voltage Pulsed Electric Fields with Exponential Decay Pulse
/ [Kim, Bo-Ra;Chung, Tae-Bum;Hong, Hee Joung;Kim, Jin-Seon;Shin, Jung-Kue;] / Food Engineering Progress
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13 |
Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli
/ [Kwak, Hee Jung;Kim, Jae Young;Lee, Hyun Sook;Kim, Soon Mi;] / Korean Journal of Food Science and Technology
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14 |
Fermentation and Quality Evaluation of makgeolli, Korean Rice Wine Supplemented with Alcohol-tolerant Pediococcus acidilactici K3
/ [Jang, Danbie;Lee, Hyunjoo;Pyo, Sangeun;Roh, Seong Woon;Rhee, Jin-Kyu;Lee, Han-Seung;] / Microbiology and Biotechnology Letters
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