Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gyeong Wha Kim"'
Publikováno v:
Korean Journal of Food Preservation. 25:659-667
Panax ginseng sprouts are well known for their high ginsenoside content and are free from pesticide contamination. Therefore, we made liquor from Panax ginseng sprouts using different methods of fermentation: using ground Panax ginseng sprouts (GP),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40522602d5bfb9b5a541fff90718dc03
https://doi.org/10.11002/kjfp.2018.25.6.659
https://doi.org/10.11002/kjfp.2018.25.6.659
Publikováno v:
Korean Journal of Food Preservation. 25:62-70
This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter’
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3f5d61ca5e7442f2f96ba976692a0d8
https://doi.org/10.11002/kjfp.2018.25.1.62
https://doi.org/10.11002/kjfp.2018.25.1.62
Publikováno v:
Journal of Agriculture & Life Science. 50:201-210
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22abeece2a7c6eb56144c0e3e9cfa134
https://doi.org/10.14397/jals.2016.50.1.201
https://doi.org/10.14397/jals.2016.50.1.201
Publikováno v:
Korean Journal of Food Preservation. 23:34-41
The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52cf8df1a576e06e51b4432ed6b5ae8d
https://doi.org/10.11002/kjfp.2016.23.1.34
https://doi.org/10.11002/kjfp.2016.23.1.34