Crossmark

Comparison of microbial inactivation and quality characteristics of Korean turbid rice wine, Makgeolli pasteurized with conventional and ohmic heating

Crossref DOI link: https://doi.org/10.1007/s11694-022-01431-0

Published Online: 2022-05-19

Published Print: 2022-08

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

Authors

Lee, Kwang Yeon

Han, Qing Xi

Lee, Hyeon Gyu https://orcid.org/0000-0002-9141-9469
License Information

Text and Data Mining valid from 2022-05-19

Version of Record valid from 2022-05-19
More Information

Article History

Received: 24 August 2021

Accepted: 22 April 2022

First Online: 19 May 2022

Declarations

:

: The authors declare that there are no conflicts of interest.

Document is current

Any future updates will be listed below