makgeolli
Selected indexed studies
- The Impact of Makgeolli Consumption on Gut Microbiota: An Enterotype-Based Preliminary Study. (J Microbiol, 2024) [PMID:39412697]
- Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics. (Food Sci Biotechnol, 2023) [PMID:37457408]
- Characterisation of Korean rice wine (makgeolli) prepared by different processing methods. (Curr Res Food Sci, 2023) [PMID:36618098]
_Worker-drafted node — pending editorial review._
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- The Impact of Makgeolli Consumption on Gut Microbiota: An Enterotype-Based Preliminary Study. (2024) pubmed
- Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics. (2023) pubmed
- Characterisation of Korean rice wine (makgeolli) prepared by different processing methods. (2023) pubmed
- Effects of saccharification agents on the microbial and metabolic profiles of Korean rice wine (makgeolli). (2023) pubmed
- Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis. (2023) pubmed
- Makgeolli Lees as a Novel Prebiotic Candidate: Effects on Human Gut Microbiota and Metabolites. (2025) pubmed
- Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice. (2018) pubmed
- Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat. (2018) pubmed
- Complete genome sequence of Levilactobacillus brevis NSMJ23, makgeolli isolate with antimicrobial activity. (2024) pubmed
- Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine "Makgeolli" supplemented with green seaweed Codium fragile. (2024) pubmed