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1 Ergebnisse
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Effects of Co-Fermentation by Saccharomyces cerevisiae and ..:
Choi, Kyu-Taek
;
Park, Chun-Woo
;
Lee, Su-Hyun
...
Journal of the Korean Society of Food Science and Nutrition. 53 (2024) 6 - p. 639-647 , 2024
Link:
https://doi.org/10.3746/jkfn.2024.53.6.639
RT Journal T1 <Title>Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2024.53.6.639&Exemplar=1&LAN=DE A1 Choi, Kyu-Taek A1 Park, Chun-Woo A1 Lee, Su-Hyun A1 Lee, Ye-Na A1 Oh, Ji-Yun A1 Choi, Jun-Su A1 Choe, Deokyeong A1 Lee, Sae-Byuk PB The Korean Society of Food Science and Nutrition YR 2024 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 53 IS 6 SP 639 OP 647 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2024.53.6.639 DO https://doi.org/10.3746/jkfn.2024.53.6.639 SF ELIB - SuUB Bremen
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