|
KMID : 0380620060380030414
|
|
Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.414 ~ p.418
|
|
|
Microbiology/fermentation/Biotechnology : The Effect of Fermentation Temperature on the Quality of Jinyangju, a Korean Traditional Rice Wine
|
|
Kim Chul-Am
Chung Hee-Jong
Eun Jong-Bang
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
fermentation temperature, physicochemical characteristics, Jinyangju, sensory properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|