01582nam a2200373 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245031000125300002400435545005600459545005600515545003000571545003000601545003000631545007800661653010500739700003300844700001400877700001400891700001400905700001400919700003600933773013700969900001401106900001901120900001701139900001801156900001601174900001801190KSI00086165920110629163657ta110530s2009    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc41(5)00a전분분해 효모융합체를 이용한 전통 발효주의 제조와 품질특성 =xPreparation of Korean traditional alcoholic beverage(yakju) by a protoplast fusion yeast strain utilizing starch and its quality characteristics /d주민노,e홍성욱,e김관태,e염성관,e김계원,e정건섭  ap. 541-546 ;c29 cm  a주민노, 연세대학교 생명과학기술학부  a홍성욱, 연세대학교 생명과학기술학부  a김관태, (주)국순당  a염성관, (주)국순당  a김계원, (주)국순당  a정건섭, 연세대학교 생명과학기술학부bkschung@yonsei.ac.kr  aAlcohol fermentationaYakjuaProtoplast fusion yeastaStarch-utilizinga술a양조방법a발효주1 a주민노0KAC2020561384aut1 a홍성욱1 a김관태1 a염성관1 a김계원1 a정건섭,d1954-0KAC2013119640 t한국식품과학회지.d韓國食品科學會.g41권 5호(2009년 10월), p. 541-546q41:5<541w(011001)KSE199508795,x0367-629310aJu, Minno10aHong, Sungwook10aKim, Kwantae10aYum, Sungkwan10aKim, Gyewon10aChung, Kunsub