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Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Crossref DOI link: https://doi.org/10.1007/s10068-014-0214-1

Published Online: 2014-10-31

Published Print: 2014-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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