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Optimal fermenting condition for the production of immuno-stimulating polysaccharides in Korean traditional rice wine

Authors :
H.R. Kim
Y. Rhee
Y.R. Song
Y.C. Lee
C.W. Cho
H.D. Hong
Source :
New Biotechnology. 44:S114
Publication Year :
2018
Publisher :
Elsevier BV, 2018.

Subjects

Subjects :
Wine
chemistry.chemical_classification
chemistry
Production (economics)
Bioengineering
Fermentation
General Medicine
Food science
Biology
Polysaccharide
Molecular Biology
Biotechnology

Details

ISSN :
18716784
Volume :
44
Database :
OpenAIRE
Journal :
New Biotechnology
Accession number :
edsair.doi...........9ac7e5d9336007a63368923f7f02d492
Full Text :
https://doi.org/10.1016/j.nbt.2018.05.1022
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