Effect of heat-treated Nuruk on the quality characteristics of aged Yakju
Food science and biotechnology, Volume 27, Issue 3, 2018, Pages 715-724.
Long-term aging of , a traditional Korean liquor made of rice and (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated (50-80 °C, 30 min) on quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were similar in non-heat-trea...More
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