Quality characteristics of the mashes of takju prepared using different yeasts

Korean Journal of Food Science and Technology

Volumn 42, Issue 1, 2010, Pages 56-62

  Lee, Heungsook ^a   Park, Chang Sook ^b   Choi, Jin Young ^c  

^a Sejong University   (South Korea)

^b BioSewoom Co Ltd   (South Korea)

^c Hanbuk University   (South Korea)

Author keywords

Mash fermentation; Quality; Takju; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 79959344752     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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