Byung‐Hak Ahn

The Changes of Microflora During the Fermentation of Takju and Yakju

Mi Young Seo, Jong-Kyung Lee, Byung‐Hak Ahn et al. · Korean Journal of Food Science and Technology · 2005 · 48 citations

Second Fermentation, Api 20C, Engineering +11

Characterization of yakju brewed from glutinous rice and wild-type yeast strains isolated from nuruks.

Hye Ryun Kim, Jaeho Kim, Dong-Hoon Bae et al. · PubMed · 2010 · 30 citations

Engineering, Flavoromics, Plant Metabolomics +21

Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists

Han Sub Kwak, Byung‐Hak Ahn, H.J. Kim et al. · Journal of Food Science · 2015 · 28 citations

Chemical and Sensory Characterization of Korean Commercial Rice Wines (Yakju)

Seung‐Joo Lee, Young-Hee Kwon, Hye Ryun Kim et al. · Food Science and Biotechnology · 2007 · 27 citations

Food Chemistry, Food Analysis, Sensory Characterization +4

Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees

Hyeryun Kim, Ae-Ran Lee, Young-Hee Kwon et al. · Korean Journal of Food Science and Technology · 2010 · 23 citations

Food Chemistry, Agricultural Chemistry, Glutinous Rice +12