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pro vyhledávání: '"Juong-Bin Kim"'
Publikováno v:
Korean Journal of Food Preservation. 29:466-471
This study aimed to control sugar consumption during makgeolli fermnetation using high temperature treatments after 3 days of fermentation at normal temprature. makgeolli fermentation was performed at 25°C for the initial 3 days and at 34, 37, 40, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ecb49f57b38eadf407e3e05aa34eaf
https://doi.org/10.11002/kjfp.2022.29.3.466
https://doi.org/10.11002/kjfp.2022.29.3.466
