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The Korean Journal of Mycology Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli /
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Food Microbiology Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters /
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Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01 /
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Food Engineering Progress Stability of Anthocyanin Pigment in Aronia Makgeolli /
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Journal of the Korea Academia-Industrial cooperation Society Characteristics of Fermentation and Aging by Different Adding of Brewing Water in Korean Traditional Cheongju /
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Journal of the Korean Society of Food Science and Nutrition Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks /
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Korean Journal of Food Science and Technology Quality Characteristics of Takju Produced by Adding Different Amounts of Water /
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Korean Journal of Food Preservation Quality characteristics of farm-made brown rice vinegar via traditional static fermentation /
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Korean Journal of Food Preservation A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods /
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Eunkyung Kim.
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Journal of the Korean Society of Food Science and Nutrition Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation /
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The Korean Journal of Food And Nutrition Quality Characteristics of Mixed Makgeolli with Barley and Wheat /
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Korean Journal of Food Preservation Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea /
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The Korean Journal of Microbiology Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01 /
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Journal of the Korea Academia-Industrial cooperation Society Physiochemical Characteristics of Cheongju by Low Temperature Fermentation /
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Korean Journal of Food Preservation Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions /
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Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Makgeolli Supplemented with Pineapple /
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Korean Journal of Food Preservation Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju /
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Korean Journal of Food Preservation Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia) /
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Korean Journal of Food Science and Technology Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk /
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Journal of the Korean Society of Food Science and Nutrition Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation /
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Journal of the East Asian Society of Dietary Life Cultural Characteristics of Fungi Strains isolated from Korean Nuruk /
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Food Science and Biotechnology Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture /
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Korean Journal of Food Preservation Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk /
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The Korean Journal of Food And Nutrition The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates /
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Journal of the Korean Society of Food Science and Nutrition Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine /
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東아시아食生活學會誌 Physicochemical Properties of Non-Sterilized Makgeolli prepared Using Different Fermentation Starters and Storage Conditions /
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Journal of Agriculture & Life Science Quality Characteristics of Makgeolli Produced in Gyeongnam Province /
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Korean J. Food Preserv. Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk /
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한국식품저장유통학회지 보리의 품종 및 도정률에 따른 막걸리의 품질특성평가 /
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식품과학과 산업 강원도 전통주의 제조 특성에 관한 문헌 연구 /
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한국식품저장유통학회지 저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화 /
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한국식품영양학회지 발효온도에 따른 보리와 밀 혼합막걸리의 품질 특성 /
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생명과학회지 한국전통주인 막걸리로부터 분리한 Lactobacillus plantarum subsp. plantarum B-134의 gamma-aminobutyric acid (GABA)의 생산 /
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한국식품과학회지 누룩 유래 효모의 종류에 따른 증류주의 품질 특성 /
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한국식품영양학회지 알코올 함량에 따른 구기자 막걸리의 소비자 기호도 및 묘사 특성 /
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東아시아食生活學會誌 Quality Characteristics of Solid Fermented Koji Manufactured from Aflatoxin-reduced Aspergillus sp. Starter /
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한국식품저장유통학회지 Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27 /
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한국식품과학회지 누룩비율과 온도에 따른 현미막걸리의 품질특성 /
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Applied Biological Chemistry Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter /
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