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Journal description
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Details for article 147 of 260 found articles
| Title: |
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation |
| Author: |
Choi, Kyu-Taek Lee, Su-Hyun Kim, Yeong-Jun Choi, Jun-Su Lee, Sae-Byuk |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 22 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 147 of 260 found articles
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