2011•Food ChemistryRequires access

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

Jae Young Kim, Donghee Kim, Pojeong Park, Hye-In Kang, Eun Kyung Ryu, Soon Mi Kim

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Key concepts: Pediococcus acidilactici, Lactobacillus plantarum, Food science, Wine, Chemistry, Lactobacillus, Lactic acid, Temperature gradient gel electrophoresis

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Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli — Research Paper | ScholarLens