도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향 - 최정실(Jeong-Sil Choi); 여수환(Soo-Hwan Yeo); 최한석(Han-Seok Choi); 정석태(Seok-Tae Jeong) (Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology, 2017)
Keywords: Acidity; Aging; Manganese; Off flavor; pH; Rice; Sensory evaluation; 식품과학; degrees of milling; yakju; nuruk; quality changes