Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation

Kyu Taek Choi, Su Hyun Lee, Yeong Jun Kim, Jun Su Choi, Sae Byuk Lee

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

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