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Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment
The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04–0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p < 0.05) reduced t...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811460/ https://ncbi.nlm.nih.gov/pubmed/31695940 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00574-z |
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