Changes in physicochemical characteristics during fermentation of traditional noble wine, Samhaeju, by different brewing methods

Korean Journal of Food Science and Technology

Volumn 41, Issue 2, 2009, Pages 151-156

  Lim, Chae Lan ^a   Son, Hee Jin ^a   Hong, Eun Jeung ^a   Han, Kee Young ^a   Choi, Jin Young ^b   Cho, In Young ^c   Kim, Gye Won ^c   Noh, Bong Soo ^a  

^a Seoul Women University   (South Korea)

^b Hanbuk University   (South Korea)

^c Kooksoondang Brewery Co Ltd   (South Korea)

Author keywords

Physicochemical characteristics; Rice wine; Samhaeju

Indexed keywords

EID: 77954483261     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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