Effect of heat-treated Nuruk on the quality characteristics of aged Yakju
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DOI: 10.1007/s10068-018-0306-4
Abstract: Long-term aging of Yakju, a traditional Korean liquor made of rice and Nuruk (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated Nuruk (50–80 °C, 30 min) on Yakju… read more here.
Keywords: effect heat; heat treated; heat; nuruk quality ... See more keywords