[P5-98] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation

Sangyun Kim ,  Hyunjung Lee ,  Sun-Ju Lee 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-93] physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic during Fermentation

Joseph Ahn ,  Haiyan Song ,  Hanna Kim 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-91] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Sangyun Kim ,  Dahyun Baek ,  Dasun Lee 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-95] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Eggplant during Fermentation

Sangyun Kim ,  Hyun Ju Shin ,  Sun-Ju Lee 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-96] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Kiwi during Fermentation

Sangyun Kim ,  Eunkyung Kim ,  Jae-Youn Ko 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-92] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Bell Pepper during Fermentation

Eunji Kim ,  Yesung Hu ,  Joseph Ahn 외 6명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-99] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Soy Bean Sprout during Fermentation

Joseph Ahn ,  Yesung Hu ,  Inyong Kim 외 6명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-97] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Lentil Sprout during Fermentation

Inyong Kim ,  Sun-Ju Lee ,  Eunji Kim 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Eunkyung Kim ,  Yoon Hyuk Chang ,  Jae Youn Ko 외 1명

Preventive Nutrition and Food Science

2013 .09

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

Yoonhwa Jeong

Journal of Food Science and Nutrition

2011 .06

Physicochemical Properties During Fermentation of Plum Wine

JingJing Ti ,  Han Sub Kwak ,  Inyong Kim 외 7명

한국식품영양과학회 학술대회발표집

2014 .10

오이를 첨가한 막걸리의 발효기간 중 이화학적 및 미생물학적 특성

김상연 ,  김은경 ,  윤성준 외 5명

한국식품영양과학회지

2011 .02

단양주 방법으로 제조된 막걸리의 발효과정 중 초고압 처리에 의한 미생물적 및 이화학적 특성 변화

하수정 ,  양승국 ,  인예원 외 2명

한국식품영양과학회지

2012 .08

Microbiological, Chemical and Sensory Characteristics of Korean Glutinous Rice Wine, Makgeolli

Hanna Kim ,  Haiyan Song ,  Youngseung Lee 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

첨가원료 종류에 따른 전통발효주의 이화학 및 관능특성

김혜련 ,  조성진 ,  이승주 외 1명

한국식품과학회지

2008 .10

Isolation, Identification and Fermentative Characteristics of High Ethanol Producing Yeasts Isolated from Makgeolli, Korean Traditional Rice Wine

So Young Choi ,  Da Bin Lee ,  Chan Mi Lee 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Characterization of Pediococcus acidilactici M76 Isolated from Traditional Korean Rice Wine, Makgeolli as Probiotics

Seon-Hye Lee ,  Young-Ran Song ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2012 .10

오디를 첨가한 막걸리의 발효기간 중 이화학적 및 미생물학적 특성

김은경 ,  장윤혁 ,  고재윤 외 1명

한국식품영양과학회지

2013 .10

Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10