Effect ofnurukand fermentation method on organic acid and volatile compounds in brown rice vinegar

✍ Scribed by Su-Won Lee; Sung-Ran Yoon; Gui-Ran Kim; Seung-Mi Woo; Yong-Jin Jeong; Soo-Hwan Yeo; Kyong-Su Kim; Joong-Ho Kwon

• Book ID: 113056372
• Publisher: The Korean Society of Food Science and Technology
• Year: 2012
• Tongue: English
• Weight: 202 KB
• Volume: 21
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-012-0057-6