Effect of acasia (Robinia pseudo-acasia) flower on the physiological functionality of Korean traditional rice wine

Korean Journal of Microbiology and Biotechnology

Volumn 30, Issue 4, 2002, Pages 410-414

  Seo, Seung Bo ^a   Kim, Jae Ho ^a   Kim, Na Mi ^b   Choi, Shin Yang ^c   Lee, Jong Soo ^a  

^a PaiChai University   (South Korea)

^b Central Research Institute   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Physiological functionality; Robinia pseudo acasia; Traditional rice wine

Indexed keywords

ALCOHOL; DIPEPTIDYL CARBOXYPEPTIDASE; MONOPHENOL MONOOXYGENASE;

ACACIA; ARTICLE; CONTROLLED STUDY; ENZYME INHIBITION; FERMENTATION; FLOWER; NONHUMAN; RICE; SACCHAROMYCES CEREVISIAE; WINE;

ACACIA; ROBINIA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0141961054     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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