Characterisation of Korean rice wine (makgeolli) prepared by different processing methods

Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter culture (1SF-N), single-stage fermentation with nuru...

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Detalles Bibliográficos
Autores principales: Wong, Barry, Muchangi, Kevin, Quach, Edward, Chen, Tony, Owens, Adrian, Otter, Don, Phillips, Megan, Kam, Rothman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816670/
https://www.ncbi.nlm.nih.gov/pubmed/36618098
http://dx.doi.org/10.1016/j.crfs.2022.100420

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816670/
https://www.ncbi.nlm.nih.gov/pubmed/36618098
http://dx.doi.org/10.1016/j.crfs.2022.100420

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