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Author: Seong-Yeol Baek

2 Articles are founded.

Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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