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Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
Park, Jaehyung; Seo, Ji Sun; Kim, Seul-Ah; Shin, So-Yeon; Park, Jong-Hyun; Han, Nam Soo.
Afiliação
  • Park J; Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
  • Seo JS; Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Kim SA; Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Shin SY; Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Park JH; Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
  • Han NS; Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
J Microbiol Biotechnol ; 27(10): 1736-1743, 2017 Oct 28.
Article em En | MEDLINE | ID: mdl-28813780
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Sensação / Biodiversidade / Bebidas Alcoólicas / Lactobacillales / Microbiologia de Alimentos Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2017 Tipo de documento: Article País de publicação:
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Sensação / Biodiversidade / Bebidas Alcoólicas / Lactobacillales / Microbiologia de Alimentos Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2017 Tipo de documento: Article País de publicação: