soju
Selected indexed studies
- A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia. (Foods, 2024) [PMID:39517153]
- Distillation method influences flavor characteristics of Soju. (Food Sci Biotechnol, 2025) [PMID:40110411]
- Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju. (Foods, 2024) [PMID:38540946]
_Worker-drafted node — pending editorial review._
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Sources
- A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia. (2024) pubmed
- Distillation method influences flavor characteristics of Soju. (2025) pubmed
- Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju. (2024) pubmed
- Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. (2020) pubmed
- Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation. (2024) pubmed
- Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis. (2022) pubmed
- Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS. (2020) pubmed
- Dr. Soju Kurihara: increased awareness of cytologic diagnosis. (2001) pubmed
- Skin Health Function of Distilled Soju Byproduct Fermented with Saccharomyces cerevisiae MGE 3400. (2026) pubmed
- Microengineered neuronal networks: enhancing brain-machine interfaces. (2024) pubmed