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Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk
Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 °C room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049790/ https://ncbi.nlm.nih.gov/pubmed/30263669 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0187-y |
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