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KMID : 0380620060380050659
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.659 ~ p.667
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Microbiology/Fermentation/Biotechnology : Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
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Jung Hee-Kyung
Park Chi-Duck
Prak Hwan-Hee
Lee Gee-Dong
Lee In-Seon
Hong Joo-Heon
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Abstract
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KEYWORD
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Nuruk, Saccharomyces cerevisiae, Korean traditional Liquor, Hahyangju
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