Volatile compounds and sensory properties of commercial brown rice vinegars fermented with and without ethanol

Korean Journal of Food Science and Technology

Volumn 42, Issue 5, 2010, Pages 527-532

  Yoon, Sung Ran ^a   Kim, Gui Ran ^a   Lee, Ji Hyun ^a   Lee, Su Won ^a   Jeong, Yong Jin ^b   Yeo, Soo Hwan ^c   Choi, Han Seok ^c   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b Keimyung University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Brown rice; Electronic nose; Ethanol; Fermentation; Vinegar; Volatile compounds

Indexed keywords

EID: 79959420355     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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