Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli.
- DOI
- 10.4014/jmb.2605.05009
- Published
- 2026 Aug 3
- Container
- Journal of microbiology and biotechnology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.4014/jmb.2605.05009,
title = {Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli.},
author = {Yoo SJ and Kim J and Park YJ and Park H and Moon HY and Han SW and Song SW and Eyun SI and Jeon CO and Kang HA},
year = {2026},
journal = {Journal of microbiology and biotechnology},
doi = {10.4014/jmb.2605.05009},
url = {https://doi.org/10.4014/jmb.2605.05009}
}RIS
TY - JOUR TI - Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli. AU - Yoo SJ AU - Kim J AU - Park YJ AU - Park H AU - Moon HY AU - Han SW AU - Song SW AU - Eyun SI AU - Jeon CO AU - Kang HA PY - 2026 JO - Journal of microbiology and biotechnology DO - 10.4014/jmb.2605.05009 UR - https://doi.org/10.4014/jmb.2605.05009 ER -
APA
SJ, Y., J, K., YJ, P., H, P., HY, M., SW, H., SW, S., SI, E., CO, J., & HA, K. (2026). Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli.. Journal of microbiology and biotechnology. https://doi.org/10.4014/jmb.2605.05009
Source records
- pubmed · retrieved 2026-09-25T15:41:39.704Z