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Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli
Millimeter waves are electric waves between 30 and 300 GHz. They are known to affect microbial growth. Here, the effects of millimeter waves on the microbiological and physicochemical properties of Makgeolli irradiated during fermentation were investigated. Millimeter waves at 60 and 70 GHz were use...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Korean Society of Food Science and Technology
2016
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049192/ https://ncbi.nlm.nih.gov/pubmed/30263297 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0069-8 |
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