Open AccessQuality Characteristics of Brown Rice Vinegar by Ferment Ratio
Author(s) -
Chang-Ho Baek,
JungHo Choi,
HanSeok Choi,
Seok-Tae Jeong,
Su-Won Lee,
JoongHo Kwon,
Seung-Mi Woo,
Yong-Jin Jeong,
SooHwan Yeo
Publication year - 2011
Publication title -
han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.6.875
Subject(s) - titratable acid , starter , fermentation , chemistry , food science , acetic acid , brown rice , alcohol , ethanol , aroma , brewing , alcohol content , enzyme , horticulture , biochemistry , biology