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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
Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jeong , Chan-Woo Kim , Seong-Yeol Baek , Soo-Hwan Yeo
최한석, 강지은, 정석태, 김찬우, 백성열, 여수환
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
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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