Skip to main navigation Skip to search Skip to main content

Saccharomyces cerevisiae와 Hanseniaspora uvarum 효모 혼합 발효가 증류식 소주의 휘발성 향기성분 및 관능적 품질에 미치는 영향

Translated title of the contribution: Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju
  • Kyungpook National University

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

2 Scopus citations

Fingerprint

Dive into the research topics of 'Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju'. Together they form a unique fingerprint.
Sort by

Food Science