Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Byeong-Uk Lim"'
Publikováno v:
Foods, Vol 11, Iss 17, p 2604 (2022)
Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, Gayangju, a traditional Korean house rice wine fermented with nuruk as
Externí odkaz:
https://doaj.org/article/0e809e91a61046969a8a1be8fd29d4d5
Publikováno v:
Korean Journal of Food Science and Technology. 47:328-335
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e299b3441b4fa74d9617b359fc84c91
https://doi.org/10.9721/kjfst.2015.47.3.328
https://doi.org/10.9721/kjfst.2015.47.3.328