Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae

Por Jang, Jeong-Hoon, Kim, Jae-Ho, Ahn, Byung-Hak, Lee, Jong-Soo
Publicado em 2011

Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk

Por Kim, Hye-Ryun, Kim, Jae-Ho, Bai, Dong-Hoon, Ahn, Byung-Hak
Publicado em 2011

Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine

Por Song, Jung-Hwa, Kim, Jae-Ho, Ahn, Byung-Hak, Lee, Jong-Soo
Publicado em 2010

Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli

Por Kim, Hye Ryun, Kim, Jae-Ho, Bai, Dong-Hoon, Ahn, Byung Hak
Publicado em 2013

Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

Por Kim, Hye Ryun, Kim, Jae-Ho, Ahn, Byung Hak, Bai, Dong-Hoon
Publicado no Mycobiology (2014)

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Por Kang, Sun Hee, Kim, Hye Ryun, Kim, Jae Ho, Ahn, Byung Hak, Kim, Tae Wan, Lee, Jang-Eun
Publicado no Mycobiology (2014)