Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
2011 ◽
Vol 40
(2)
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pp. 223-228
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2011 ◽
Vol 16
(2)
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pp. 142-149
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2013 ◽
Vol 42
(10)
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pp. 1682-1689
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2013 ◽
Vol 18
(3)
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pp. 203-209
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2015 ◽
Vol 44
(4)
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pp. 573-578
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2016 ◽
Vol 44
(3)
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pp. 229-235
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2005 ◽
Vol 34
(5)
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pp. 599-604
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2009 ◽
Vol 14
(2)
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pp. 109-115
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2014 ◽
Vol 43
(2)
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pp. 281-286
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