Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice

Korean Journal of Food Science and Technology

Volumn 39, Issue 3, 2007, Pages 309-314

  Jin, Tie Yan ^a   Kim, Eun Soo ^b   Eun, Jong Bang ^c   Wang, Seung Jin ^c   Wang, Myeong Hyeon ^a  

^a Kangwon National University   (South Korea)

^b Doosan Corporation Research and Development Center   (South Korea)

^c Chonnam National University   (South Korea)

Author keywords

Physicochemical characteristic; Red yeast rice; Rice wine; Sensory characteristic

Indexed keywords

EID: 77951010948     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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