文献
J-GLOBAL ID:201702267138742162
整理番号:17A0659530
添加物を添加した韓国の6条オオムギから生産したビールの特性【Powered by NICT】
Characteristics of beer produced from Korean six-row barley with the addition of adjuncts
著者 (5件):
Han Hojong
(Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, Goyang-si, Gyonggi-do, Republic of Korea)
,
Kim Jinseon
(Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, Goyang-si, Gyonggi-do, Republic of Korea)
,
Choi Eunji
(Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, Goyang-si, Gyonggi-do, Republic of Korea)
,
Ahn Hyunwoo
(Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, Goyang-si, Gyonggi-do, Republic of Korea)
,
Kim Wang June
(Department of Food Science and Biotechnology, College of Biosystem, Dongguk University, Goyang-si, Gyonggi-do, Republic of Korea)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
122
号:
3
ページ:
500-507
発行年:
2016年
JST資料番号:
C0302A
ISSN:
0046-9750
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)