Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1765-1770

  Bae, Song Hwan ^a   Choi, Jang Won ^b   Ra, Kyung Soo ^c   Yu, Kwang Won ^d   Shin, Kwang Soon ^e   Park, Sung Sun ^f   Suh, Hyung Joo ^f  

^a Hankyong National University   (South Korea)

^b Daegu University   (South Korea)

^c Daegu Technical University   (South Korea)

^d Chungju National University   (South Korea)

^e Kyonggi University   (South Korea)

^f Korea University   (South Korea)

Author keywords

Anti complementary activity; Cytolase; Lees hydrolysate; Rice wine

Indexed keywords

COMPLEMENT; GLUCOSE; HEXOSE; HYDROLASE; IMMUNOLOGIC FACTOR; KRESTIN; MANNOSE; POLYSACCHARIDE; PROTEOGLYCAN;

ARTICLE; CHEMISTRY; FERMENTATION; FUNCTIONAL FOOD; HUMAN; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METABOLISM; PLANT SEED; RICE; WINE;

COMPLEMENT SYSTEM PROTEINS; FERMENTATION; FUNCTIONAL FOOD; GLUCOSE; HEXOSES; HUMANS; HYDROLASES; IMMUNOLOGIC FACTORS; INDUSTRIAL WASTE; MANNOSE; ORYZA SATIVA; POLYSACCHARIDES; PROTEOGLYCANS; SEEDS; WINE;

EID: 84859916928     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5543     Document Type: Article

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