Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10542190 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Content of several biogenic amines (BAs) increased during 20 °C storage of Korean rice wine, Makgeolli. ⺠Microflora in 20 °C Makgeolli was markedly changed. ⺠Major LAB population in 20 °C Makgeolli was Lactobacillus plantarum, which has been known to produce BAs.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jae Young Kim, Donghee Kim, Pojeong Park, Hye-In Kang, Eun Kyung Ryu, Soon Mi Kim,