Work

Properties of Organic Acids and Volatile Components in Brown Rice Vinegar Prepared Using Different Yeasts and Fermentation Methods

Year: 2010

Type: article

Source: Korean Journal of Food Preservation

Authors: Sung‐Ran Yoon, Gui‐Ran Kim, Ji‐Hyun Lee, Su-Won Lee, Soo‐Hwan Yeo, Yong‐Jin Jeong, Joong‐Ho Kwon

Institution: Kyungpook National University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W245984600

FWCI: 1.501

Cites: 12

Cited by: 11

Related to: 10