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KMID : 0380620050370060944
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 6 p.944 ~ p.950
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Microbiology/Fermentation/Biotechnology : Volatile Flavor Components in Mash of Takju prepared by using Aspergillus kawachii Nuruks
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이택수/Lee TS
최진영/Choi JY
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Abstract
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KEYWORD
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Takju, Aspergillus kawachii, Nuruk, volatile flavor compound
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Listed journal information
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