Quality characteristics and physiological functionality of traditional rice wines in Chungnam Province of Korea

Korean Journal of Microbiology and Biotechnology

Volumn 38, Issue 2, 2010, Pages 177-182

  Lee, Mi Young ^a   Sung, Si Youl ^a   Kang, Heun Kag ^a   Byun, Hong Seob ^a   Jung, Sang Mi ^a   Song, Jung Hwa ^b   Lee, Jong Soo ^b  

^a Chungcheongnam Do Institute of Health and Environment Research   (South Korea)

^b PaiChai University   (South Korea)

Author keywords

Nutritional components; Physiological functionality; Traditional rice wines

Indexed keywords

ALCOHOL; CARBOHYDRATE; DIPEPTIDYL CARBOXYPEPTIDASE; LACTIC ACID; NITROGEN; PROPIONIC ACID; SUCCINIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; ENZYME INHIBITION; FIBRINOLYSIS; QUALITY CONTROL; RICE; SAKE; SOUTH KOREA; WINE;

EID: 77954531401     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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