1 |
Feasibility of Cheonghju Brewing with Wild Type Yeast Strains from Nuruks
/ [Kim Hye-Ryun;Baek Seung-Hee;Seo Min-Jae;Ahn Byung-Hak;] / Microbiology and Biotechnology Letters
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2 |
Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
/ [Jung, Hee-Kyoung;Park, Chi-Duck;Park, Hwan-Hee;Lee, Gee-Dong;Lee, In-Seon;Hong, Joo-Heon;] / Korean Journal of Food Science and Technology
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3 |
Quality of Stored Grape (Vitis labruscana) Treated with Ethylene-Absorbent and Activated Charcoal
/ [Jang, Keum-Il;Lee, Je-Hong;Kim, Kwang-Yup;Jeong, Heon-Sang;Lee, Hee-Bong;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties
/ [Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;] / Food Science and Preservation
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5 |
Physicochemical and Sensory Characterization of a Korean Traditional Rice Wine Prepared from Different Ingredients
/ [Kim, Hye-Ryun;Jo, Sung-Jin;Lee, Seung-Joo;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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6 |
Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
/ [Kim, Hye-Ryun;Kwon, Young-Hee;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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7 |
Quality Characteristics of Yakju (a Traditional Korean Beverage) after Addition of Different Tissues of Opuntia ficus indica from Shinan, Korea
/ [Cho, In-Kyung;Huh, Chang-Ki;Kim, Yong-Doo;] / Food Science and Preservation
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8 |
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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9 |
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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10 |
pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation
/ [Kim, Ji-Young;Yi, Young-Hyoun;] / Korean Journal of Food Science and Technology
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