Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.
Mycobiology
; 45(2): 119-122, 2017 Jun.
Article
en En
| MEDLINE
| ID: mdl-28781547
ABSTRACT
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.
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Colección:
01-internacional
Banco de datos:
MEDLINE
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En
Revista:
Mycobiology
Año:
2017
Tipo del documento:
Article