Microbial Diversity and Volatile Flavor Changes during <i>Gayangju</i> Fermentation, a Traditional Korean House Rice Wine
Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, <i>Gayangju</i>, a traditional Korean house rice wine fermented with <i>nuruk</i> as the traditio...
| 發表在: | Foods |
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| Main Authors: | , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
MDPI AG
2022-08-01
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| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/11/17/2604 |