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NTIS 바로가기Food science and biotechnology, v.21 no.2, 2012년, pp.453 - 460
Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University) , Yoon, Sung-Ran (BioHealth Convergence Center, Daegu Technopark) , Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) , Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University) , Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) , Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA) , Kim, Kyong-Su (Department of Food and Nutrition, Chosun University) , Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
The effects of different nuruk contents and fermentation methods (AV, vinegar fermented in an agitated culture; SV, vinegar fermented in a static culture) on organic acids and volatile compounds in brown rice vinegars were investigated. In the SV, the contents of acetic, oxalic, tartaric, and malic ...
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