Preparation of Korean rice wine with probiotic indigenous Saccharomyces cerevisiae and their fermentation properties

Food Science and Biotechnology 2026 Open access

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Authors: Faiza Khalid, Hao Jin, Eun-Gyo Lee, Sung‐Ho Cho, Sang‐Ho Baik

DOI: 10.1007/s10068-025-02063-y

Cited by: 1

References: 46

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis GABA and Rice Research

References 46