1 |
Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju
/ [Bae, Kyung-Hwa;Ryu, Hee-Young;Kwun, In-Sook;Kwon, Chong-Suk;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
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2 |
Evaluation for the Antimicrobial, Antioxidant and Anti-thrombosis Activity of Korean Traditional Liquors
/ [Ryu, Hee-Young;Kum, Eun-Joo;Bae, Kyung-Hwa;Kim, Young-Kwan;Kwun, In-Sook;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
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3 |
Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees
/ [Kim, Hye-Ryun;Lee, Ae-Ran;Kwon, Young-Hee;Lee, Hyang-Jeong;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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4 |
Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks
/ [Kim, Hye-Ryun;Kim, Jae-Ho;Bae, Dong-Hoon;Ahn, Byung-Hak;] / Journal of Microbiology and Biotechnology
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5 |
Screening and Characteristics of Useful Fungi for Brewing from Commercial Nuruk in Chungcheong Provinces
/ [Baek, Seong-Yeol;Yun, Hye-Ju;Choi, Hye-Sun;Hong, Seung-Beom;Koo, Bon-Sung;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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6 |
Characteristics of Byeo-Nuruk according to the Mixing Ratio of Wheat and the Addition Rate of Moisture
/ [Kim, Min-Seong;Jeon, Jin-A;Jeong, Seok-Tae;Choi, Ji-Ho;Choi, Han-Seok;Yeo, Soo-Hwan;] / Journal of the East Asian Society of Dietary Life
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7 |
Fungi Associated with the Traditional Starter Cultures Used for Rice Wine in Korea
/ [Yang, Si-Young;Lee, Jung-Kwan;Kwak, Jung-Ki;Kim, Ki-Hyun;Seo, Min-Jae;Lee, Yin-Won;] / Applied Biological Chemistry
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8 |
Effects of Hot Water Extracts of Domestic Blue Mussel and New Zealand Green Lipped Mussel on Alcohol Metabolizing Enzymatic, DPPH Radical Scavenging, and Angiotensin Converting Enzyme Inhibitory Activities
/ [Kim, Si-Kyung;Ok, Dul-Lee;Park, Eunju;Lee, Seung-Cheol;] / Journal of the Korean Society of Food Science and Nutrition
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