Sensory profiling of rice wines made with nuruks using different ingredients

Korean Journal of Food Science and Technology

Volumn 42, Issue 1, 2010, Pages 119-123

  Lee, Seung Joo ^a   Ahn, Byung Hak ^b  

^a Sejong University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Descriptive analysis; Fermentation; Korean rice wine; Nuruk; Sensory analysis

Indexed keywords

HORDEUM;

EID: 79959228490     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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