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Characterisation of Korean rice wine (makgeolli) prepared by different processing methods.
| Content Provider | Europe PMC |
|---|---|
| Author | Wong, Barry Muchangi, Kevin Quach, Edward Chen, Tony Owens, Adrian Otter, Don Phillips, Megan Kam, Rothman |
| Copyright Year | 2022 |
| Related Links | https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9816670&blobtype=pdf |
| Journal | Current Research in Food Science [Curr Res Food Sci] |
| Volume Number | 6 |
| DOI | 10.1016/j.crfs.2022.100420 |
| PubMed Central reference number | PMC9816670 |
| PubMed reference number | 36618098 |
| e-ISSN | 26659271 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2022-12-27 |
| Access Restriction | Open |
| Rights License | This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). © 2022 The Authors |
| Subject Keyword | Korean rice wine Nuruk Makgeolli processing AccQ·Tag™ amino acid analysis Methyl-chloroformate derivatisation Polarised project mapping (PPM) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Biotechnology Food Science Applied Microbiology and Biotechnology |