Work

Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation

Year: 2014

Type: article

Source: Food Science and Biotechnology

DOI: 10.1007/s10068-014-0156-7

Authors: Ji-Eun Chun, Moo-Yeol Baik, Byung-Yong Kim

Institution: Kyung Hee University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1989664158

FWCI: 0.721

Cites: 18

Cited by: 10

Related to: 10