:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

DOI:https://doi.org/10.7318/KJFC/2018.33.2.133
Open abstract
The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder

Jin Young Min, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.757-765

DOI:https://doi.org/10.7318/KJFC/2015.30.6.757
Open abstract
Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice

Hyun Sook Lee, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.818-824

DOI:https://doi.org/10.7318/KJFC/2015.30.6.818
Open abstract
Quality Characteristics of Sulgidduk Added with Makgeolli

Eun Kyoung Shim, Hyun Jeong Kim, Su Jin Lee, Mee Ree Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.605-614

DOI:https://doi.org/10.7318/KJFC/2014.29.6.605
Open abstract
Effect of Biogenic Amines in Makgeolli on Hangovers

Soon Mi Kim^2*, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.533-538

DOI:https://doi.org/10.7318/KJFC/2013.28.5.533
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