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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.43 no.3, 2015년, pp.227 - 235
백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 이유정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 김명동 (강원대학교 식품생명공학과) , 이재형 (강원도농업기술원 농식품연구소) , 문지영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yea...
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