Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks-Reference-Cited by-同舟云学术

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Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks

Published:2010-04-30 Issue:4 Volume:39 Page:548-553
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Woo Koan-Sik,Ko Jee-Yeon,Song Seuk-Bo,Lee Jae-Saeng,Oh Byeong-Geun,Kang Jong-Rae,Nam Min-Hee,Ryu In-Soo,Jeong Heon-Sang,Seo Myung-Chul

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201013343111951.pdf

Reference2 articles.

1. Antimutagenicity of polyphenol-rich fractions from sorghum bicolor grain

2. Isolation and Identification of Filamentous Fungi from Indoor Air of a Sogokju Traditional Rice Wine Factory

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