Article ID Journal Published Year Pages File Type
10542190 Food Chemistry 2011 6 Pages PDF
Abstract
► Content of several biogenic amines (BAs) increased during 20 °C storage of Korean rice wine, Makgeolli. ► Microflora in 20 °C Makgeolli was markedly changed. ► Major LAB population in 20 °C Makgeolli was Lactobacillus plantarum, which has been known to produce BAs.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli
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