Order Article Reprints

Heo S-H, Lee S-H, Lee J-H, Kang J, Kim Y, Jung HM, Lee MH, Cho J-S, Lee S-B. Multi-Analysis Characterization of Makgeolli Made from the Novel Glutinous Rice Cultivar ‘Gureumchal’: Free Amino Acids, GC–MS Volatiles, and Electronic Tongue-Derived Flavor Profile. Foods. 2026; 15(3):586. https://doi.org/10.3390/foods15030586

Heo, Su-Hyeon, Su-Hyun Lee, Jong-Hyeon Lee, Jungmin Kang, Yeonghun Kim, Hyun Mo Jung, Myung Hee Lee, Jeong-Seok Cho, and Sae-Byuk Lee. 2026. "Multi-Analysis Characterization of Makgeolli Made from the Novel Glutinous Rice Cultivar ‘Gureumchal’: Free Amino Acids, GC–MS Volatiles, and Electronic Tongue-Derived Flavor Profile" Foods 15, no. 3: 586. https://doi.org/10.3390/foods15030586

Heo, S.-H., Lee, S.-H., Lee, J.-H., Kang, J., Kim, Y., Jung, H. M., Lee, M. H., Cho, J.-S., & Lee, S.-B. (2026). Multi-Analysis Characterization of Makgeolli Made from the Novel Glutinous Rice Cultivar ‘Gureumchal’: Free Amino Acids, GC–MS Volatiles, and Electronic Tongue-Derived Flavor Profile. Foods, 15(3), 586. https://doi.org/10.3390/foods15030586