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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.351 - 361
노동현 (국립농업과학원 발효가공식품과) , 정석태 (국립농업과학원 발효가공식품과) , 박보람 (국립농업과학원 발효가공식품과) , 김용석 (전북대학교 식품공학과) , 임보라 (국립농업과학원 발효가공식품과)
This study aimed to investigate the differences in the isomaltooligosaccharides present during Makgeolli production according to the type of Nuruk used, fermentation period, and presence of microorganisms. Makgeolli was fermented for 15 days using three kinds of Nuruk (Soyul, Sansung, and Jinju) wit...
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