Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 2, 2011, Pages 223-228

  Kim, Sangyun ^a   Kim, Eunkyung ^b   Yoon, Seongjun ^c   Jo, Namji ^c   Jung, Soo Kyung ^d   Kwon, Sangho ^e   Chang, Yoon Hyuk ^a   Jeong, Yoonhwa ^a  

^a Dankook University   (South Korea)

^b Kyung Hee University   (South Korea)

^c Hyejeon University   (South Korea)

^d Kimpo University   (South Korea)

^e Andong Science College   (South Korea)

Author keywords

Cucumber; Korean traditional rice wine; Makgeolli

Indexed keywords

EID: 84959851922     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.2.223     Document Type: Article

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