Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Published 2013 View Full Article

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Title
Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality
Authors
Keywords
amylolytic enzyme activity, <em class=EmphasisTypeItalic >Aspergillus oryzae</em>, <em class=EmphasisTypeItalic >nuruk</em>, proteolytic enzyme activity, rice wine
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 22, Issue 2, Pages 425-432
Publisher
Springer Nature
Online
2013-05-01
DOI
10.1007/s10068-013-0097-6
References
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