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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
/ [Kim, Sang-Yun;Kim, Eun-Kyung;Yoon, Seong-Jun;Jo, Nam-Ji;Jung, Soo-Kyung;Kwon, Sang-Ho;Chang, Yoon-Hyuk;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation
/ [Jeong, Yoon-Hwa;] / Preventive Nutrition and Food Science
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3 |
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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4 |
Improvement of Takju Quality by a Ripening-Fermentation Process Using Honey and Extension of Shelf Life by Control of Takju Mash Sediment
/ [Jung, Seung-Jin;Shin, Tai-Sun;Kim, Jin-Man;] / Journal of Life Science
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5 |
Storage Properties and Biogenic Amines Production of Makgeolli Brewed with Different Proportions of Rice and Wheat Flour
/ [Kim, Soon Mi;Han, Ara;] / Korean Journal of Food Science and Technology
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6 |
Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation
/ [Ha, Su-Jeong;Yang, Seung-Kuk;In, Ye-Won;Kim, Yun-Ji;Oh, Se-Wook;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
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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8 |
Comparison of Temperature Effects on Brewing of Makgeolli Using Uncooked Germinated Black Rice
/ [Kim, Da-Rae;Seo, Bo-Mi;Noh, Min-Hee;Kim, Young-Wan;] / KSBB Journal
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9 |
Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine
/ [Kim, Ok-Sun;Park, Seong-Soon;Sung, Jung-Min;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
/ [Kim, Bong-Hee;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
/ [Kim, Bong-Hee;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Preventive Nutrition and Food Science
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Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation
/ [Lee, Jun-Ki;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;] / Korean Journal of Food Science and Technology
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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Journal of the Korean Society of Food Science and Nutrition
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Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk
/ [Lee, Jun-Ki;Jo, Hyeon-Ju;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;Kim, Kyoung Im;An, Jeung Hee;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity
/ [Rhee, Young Kyoung;Nam, So-Hyun;Kim, Hye-Ryun;Cho, Chang-Won;Lee, Young-Chul;Kim, Young-Chan;Hong, Hee-Do;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity
/ [Rhee, Young Kyoung;Nam, So-Hyun;Kim, Hye-Ryun;Cho, Chang-Won;Lee, Young-Chul;Kim, Young-Chan;Hong, Hee-Do;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics and Physiological Activities of Takju with Whole Chestnut
/ [Son, Jong-Youn;Jung, Il-Jin;] / Korean journal of food and cookery science
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