Rice wine
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- Fermentation and Quality Evaluation of Makgeolli, Korean Rice Wine Supplemented with Alcohol-Tolerant Pediococcus Acidilactici K3
- Minireview Popular Fermented Foods and Beverages in Southeast Asia
- Rice Fermentation Starters in Cambodia: Cultural Importance and Traditional Methods of Production
- Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana During Fermentation
- Regulation of Wine in Korea
- The Occurrence of Propyl Lactate in Chinese Baijius (Chinese Liquors) Detected by Direct Injection Coupled with Gas Chromatography-Mass Spectrometry
- Impact of Globalisation on Baijiu — China's Spirits Industry: a Case
- Importance of Lactic Acid Bacteria in Asian Fermented Foods
- Lao Profile, Sompasong Keohavong, Seattle, US, 1996 US Department of State, Background Note – Laos, 2011
- Rice Wine) Production
- Polyphenols Extracted from Huangjiu Have Anti-Inflammatory Activity In
- Beverage List
- Defined Fungal Starter Granules for Purple Glutinous Rice Wine
- C O N Su Lta N Ts' C O Rn
- Kyoto Garden Sushi’S Own Variation to the Contemporary Cases
- Chemical and Sensory Profiles of Makgeolli, Korean Commercial Rice Wine, from Descriptive, Chemical, and Volatile Compound Analy