Nalaganje...
Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and ros...
Shranjeno v:
| izdano v: | Mycobiology |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Mycology
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5541148/ https://ncbi.nlm.nih.gov/pubmed/28781547 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5941/MYCO.2017.45.2.119 |
| Oznake: |
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