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Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation,Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;

Preventive Nutrition and Food Science, 2013. vol.18. 3, pp.203-209 crossref(new window)
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation,Jeong, Yoon-Hwa;

Preventive Nutrition and Food Science, 2011. vol.16. 2, pp.142-149 crossref(new window)
오이를 첨가한 막걸리의 발효기간 중 이화학적 및 미생물학적 특성,김상연;김은경;윤성준;조남지;정수경;권상호;장윤혁;정윤화;

한국식품영양과학회지, 2011. vol.40. 2, pp.223-228 crossref(new window)
복분자 와인을 첨가한 요구르트의 품질 특성,이재성;최희영;배인휴;

한국축산식품학회지, 2013. vol.33. 6, pp.806-816 crossref(new window)
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Kang TS, Woo KS, Lee JS, Jeong HS. 2006. Fermentation characteristics of wine using fresh jujube. Food Engin Prog 10: 164-171.

Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30: 6-13.

Woo KS, Hwang IG, Lee YR, Lee J, Jeong HS. 2009.Characteristics of sucrose thermal degradation with high temperature and high pressure treatment. Food Sci Biotechnol 18: 717-723.

Choi YH, Jeong EG, Choung JI, Kim DS, Kim SL, Kim JT,Lee CG, Son JR. 2006. Effects of moisture contents of rough rice and storage temperatures on rice grain quality. Korean J Crop Sci 51: 12-20.

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