Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화

논문상세정보
' Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 음료기술
  • aging
  • free amino acid
  • koreanricewine
  • protease
  • yakju
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
766 0

0.0%

' Protease 무첨가 약주의 가속 숙성에 따른 이화학적 특성 변화' 의 참고문헌

  • 전통주 저장조건에 따른 유기산 변화연구
    최규일 한국식품위생안전성학회지 27 (2) : 127 ~ 132 [2012]
  • 약ㆍ탁주 발효과정 중 미생물 균총의 변화
    서미영 한국식품과학회지 37 (1) : 61 ~ 66 [2005]
  • 담금유형에 따른 쌀 막걸리 술덧의 품질특성
    박찬우 한국식품과학회지 44 (2) : 207 ~ 215 [2012]
  • lcoholic beverage market trends in China – Hua-ngjiu, Baijiu, Chinese health wine and grape wine
    Jeong YS Alcoholic Beverage Industry 28 : 60 ~ 69 [2008]
  • The treasure houses of Korean liquer. The Foundation of Agri
    Kim YT Uri Sul Bomulchang-go : 146 ~ 181 [2011]
  • Study of fermentation characteristics and quality change by aging period in yakju
    Lee SJ Seoul Venture University [2013]
  • Standard Food Composition Table
    NAAS
  • Sake manufacturing technology
    Bae SM Woogok Publisher : 166 ~ 217 [2008]
  • Role of free amino acids and peptides in food tasted
    Kato H American Chemical Society : 158 ~ 174 [1989]
  • Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations
    Erasmus DJ University of Brit-ish Columbia [2005]
  • Nutritional properties of yakju brewed with natural plants
    Shin JH Food Nutr 17 : 18 ~ 24 [2004]
  • Multivariate classifica-tion of rice wines according to ageing time and brand based on amino acid profiles
    Shen F Food Chem 129 : 565 ~ 569 [2011]
  • L-8900 Amino Acid Analyzer
    Hitachi High-Technologies Corporation
  • KIS Credit Monitor
    Kim TJ Korea Investor Service : 12 ~ 27 [2010]
  • Genetic study of high fermentation ability of sake yeast
    Watanabe D Japanese Soc. Biotechnol. Japan 91 : 2 ~ 9 [2013]
  • Encyclopedia of brewing and fermentation food
    Yoshizawa Y Asakura Pub-lishing Co. Ltd : 410 ~ 417 [2004]
  • Component of the alcoholic beverages
    Brewing society of Japan Shin Nippon Printing Co. Ltd : 50 ~ 62 [1999]
  • Characters of the ethanol-tolerant mutant of sake yeast
    Ogawa Y Brew. Soc. Japan 96 : 730 ~ 735 [2011]
  • Analysis provisions of alcoholic beverages
    National Tax Service Liquors Licence Aid
  • Aged flavor of sake and its precursor
    Isogai A
  • About a hundred years sake storage project
    National Research Institute of Brewing