Volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 6, 2010, Pages 880-886

  Yi, Hae Chang ^a   Moon, Sae Hee ^b   Park, Jun Sung ^b   Jung, Jee Won ^b   Hwang, Keum Taek ^a  

^a Seoul National University   (South Korea)

^b Hwayo Co   (South Korea)

Author keywords

Atmospheric pressure; Distilled liquor; Reduced pressure; Soju; Volatile compounds

Indexed keywords

EID: 77957717242     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.6.880     Document Type: Article

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