Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar - Concepedia

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

26

Citations

24

References

2012

Year

Su-Won Lee, Sung‐Ran Yoon, Gui‐Ran Kim, Seung-Mi Woo, Yong‐Jin Jeong, Soo‐Hwan Yeo, Kyong‐Su Kim, Joong‐Ho Kwon

Food Science and Biotechnology

Food ChemistryFood FermentationVolatile CompoundsFermentation MethodFood PreservativesBrown Rice VinegarHealth Sciences

References

	Year	Citations

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