Open AccessQuality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature
Author(s) -
Dong Chun Shin,
Seok-Tae Jeong,
Eun-Yeong Sim,
Seuk Ki Lee,
HyunJoo Kim,
Koan Sik Woo,
Sea-Kwan Oh,
Si-Ju Kim,
Hye-Young Park
Publication year - 2017
Publication title -
han'gug sigpum yeong'yang haghoeji/han-guk sikpum yeong-yang hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.2.305
Subject(s) - fermentation , lactic acid , citric acid , malic acid , food science , chemistry , pyruvic acid , sugar , brix , yeast , reducing sugar , bacteria , biochemistry , biology , genetics