Characteristics of Korean alcoholic beverages produced by using rice Nuruks containing Aspergillus oryzae N159-1

Mycobiology

Volumn 45, Issue 2, 2017, Pages 119-122

  Kim, Hye Ryun ^a   Lee, Ae Ran ^a   Kim, Jae Ho ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Aspergillus oryzae; Flavor; Nuruk; Rice

Indexed keywords

EID: 85026633087     PISSN: 12298093     EISSN: 20929323     Source Type: Journal    
DOI: 10.5941/MYCO.2017.45.2.119     Document Type: Article

References (13)

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