Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation

Authors

DH Seo
JH Jung
HY Kim
YR Kim
SJ Ha
YC Kim
CS Park

Publication Date

2007

Journal or Book Title

FOOD SCIENCE AND BIOTECHNOLOGY

Pages

994-998

Volume

16

Issue

6

Recommended Citation

Seo, DH; Jung, JH; Kim, HY; Kim, YR; Ha, SJ; Kim, YC; and Park, CS, "Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation" (2007). FOOD SCIENCE AND BIOTECHNOLOGY. 126.
Retrieved from https://scholarworks.umass.edu/nutrition_faculty_pubs/126