Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast,...

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Detalles Bibliográficos
Autores principales: Choi, Jae-Suk, Seo, Hyo Ju, Lee, Yu-Ri, Kwon, Su-Jung, Moon, Sun Hwa, Park, Sun-Mee, Sohn, Jae Hak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103734/
https://www.ncbi.nlm.nih.gov/pubmed/25054108
http://dx.doi.org/10.3746/pnf.2014.19.2.098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103734/
https://www.ncbi.nlm.nih.gov/pubmed/25054108
http://dx.doi.org/10.3746/pnf.2014.19.2.098

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