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Food Control, ISSN 0956-7135, 08/2016, Volume 66, pp. 69 - 78
The main disadvantage of DNA-based quantification methods is their inability to distinguish between viable and non-viable cells, as dead cells may also retain... 
Quantitative PCR (qPCR) | Hong Qu glutinous rice wine | Traditional brewing process | Viable dominant microorganisms | Propidium monoazide (PMA) | Fungi | Polymerase chain reaction | Microorganisms
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 09/2017, Volume 20, Issue 9, pp. 2169 - 2179
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 05/2017, Volume 27, Issue 5, pp. 896 - 908
In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from... 
Koji | Brewing | Nuruk | Traditional alcoholic beverages | Fermentation | Gokja | koji | brewing | traditional alcoholic beverages | gokja | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | fermentation | MICROBIOLOGY | ANTI-THROMBOSIS ACTIVITY | 생물학
Journal Article
Vestnik Tomskogo Gosudarstvennogo Universiteta, Filologiya, ISSN 1998-6645, 2017, Volume 48, pp. 57 - 73
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2017, Volume 27, Issue 5, pp. 896 - 908
In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from... 
koji | fermentation | brewing | Nuruk | traditional alcoholic beverages | gokja
Journal Article
Journal of African Archaeology, ISSN 1612-1651, 11/2015, Volume 13, Issue 1, pp. 99 - 114
In Wallaga, local beer (farso) is one of the most common alcoholic beverages. The beverage is prepared from cereals such as sorghum, millet, maize and barley... 
Oromia | Use-alteration analysis | Wallaga | Ethnoarchaeology | Starch analysis | Ethiopia | Beer | POTTERY | ZIMBABWE | DRINKING | ethnoarchaeology | STARCH GRAINS | use-alteration analysis | ARCHAEOLOGY | starch analysis | ALCOHOL | BEVERAGES | TRADITIONAL FERMENTED FOODS | GAMO | RESIDUES | beer
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 2011, Volume 40, Issue 8, pp. 1189 - 1194
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 2008, Volume 37, Issue 8, pp. 1030 - 1036
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2019, Volume 125, Issue 2, pp. 214 - 221
Journal Article
Korean Journal of Food Science and Technology, ISSN 0367-6293, 08/2017, Volume 49, Issue 4, pp. 383 - 389
Journal Article
by He, JW and Zhang, RF and Lei, QY and Chen, GX and Li, KG and Ahmed, S and Long, CL
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, ISSN 1746-4269, 04/2019, Volume 15, Issue 1, pp. 20 - 20
Journal Article