Artigos de revistas sobre o tema "Soju"
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Maharani, Raden Ajeng Cendikia Aurelie, Arjie Sukmawijaya Arpian Putra, Angela Melani Widjaja e Tyananda Agathalia Kumara. "South Korean Taxes on Alcoholic Beverage". Journal La Bisecoman 1, n.º 4 (17 de dezembro de 2020): 26–33. http://dx.doi.org/10.37899/journallabisecoman.v1i4.215.
Texto completo da fonteChoi, Kyu-Taek, Chun-Woo Park, Su-Hyun Lee, Ye-Na Lee, Ji-Yun Oh, Jun-Su Choi, Deokyeong Choe e Sae-Byuk Lee. "Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts". Korean Journal of Food Preservation 30, n.º 6 (dezembro de 2023): 1029–42. http://dx.doi.org/10.11002/kjfp.2023.30.6.1029.
Texto completo da fonteAndrijanić, Zoe, Maja Matoša Kočar, Luka Brezinščak e Ivan Pejić. "Trendovi proizvodnje soje u Hrvatskoj". Glasnik zaštite bilja 45, n.º 4 (14 de julho de 2022): 58–68. http://dx.doi.org/10.31727/gzb.45.4.6.
Texto completo da fonte허황회. "Names of Japanese Soju". Japanese Modern Association of Korea ll, n.º 47 (fevereiro de 2015): 75–90. http://dx.doi.org/10.16979/jmak..47.201502.75.
Texto completo da fonteCha, Jiyoon, Young-Wook Chin, Jun-Young Lee, Tae-Wan Kim e Hae Won Jang. "Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS". Foods 9, n.º 10 (8 de outubro de 2020): 1422. http://dx.doi.org/10.3390/foods9101422.
Texto completo da fonteKang, Ji-Eun, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han e Haet-Nim Jeong. "Quality characteristics of distilled soju using Dae-hong peaches". Korean Journal of Food Preservation 30, n.º 4 (agosto de 2023): 683–90. http://dx.doi.org/10.11002/kjfp.2023.30.4.683.
Texto completo da fonteHarkness, Nicholas. "Softer soju in South Korea". Anthropological Theory 13, n.º 1-2 (março de 2013): 12–30. http://dx.doi.org/10.1177/1463499613483394.
Texto completo da fonteMarković, Monika, Antonija Kojić, Dejan Bošnjak, Aleksandar Stanisavljević, Božica Japunčić Palenkić, Željko Barač, Maja Matoša Kočar, Aleksandra Sudarić, Marko Josipović e Marija Spičić. "Osnovni elementi navodnjavanja soje (Glycine max. (L.) Merr.) ovisno o klimatskim uvjetima i rokovima sjetve". Glasnik zaštite bilja 45, n.º 4 (14 de julho de 2022): 48–56. http://dx.doi.org/10.31727/gzb.45.4.5.
Texto completo da fonteSong, Seok-Zun. "Implicative soju ideals of BCK-algebras". Journal of Algebraic Hyperstructures and Logical Algebras 2, n.º 3 (1 de agosto de 2021): 29–40. http://dx.doi.org/10.52547/hatef.jahla.2.3.3.
Texto completo da fonteFrankl, John M. "Soju: A Global History by Hyunhee Park". Seoul Journal of Korean Studies 35, n.º 1 (junho de 2022): 215–18. http://dx.doi.org/10.1353/seo.2022.0010.
Texto completo da fonteLee, Seung-Joo, Cheon-Soo Park e Ho-Kyung Kim. "Sensory Profiling of Commercial Korean Distilled Soju". Korean Journal of Food Science and Technology 44, n.º 5 (31 de outubro de 2012): 648–52. http://dx.doi.org/10.9721/kjfst.2012.44.5.648.
Texto completo da fonteBhima, Arun Naidu, Jung-Hee Park, Min Cho, Young-Joo Yi, Sae-Gang Oh, Yool-Jin Park, Nanh Lovanh, Seralathan Kamala-Kannan e Byung-Taek Oh. "Simultaneous utilization of soju industrial waste for silica production and its residue ash as effective cationic dye adsorbent". e-Polymers 15, n.º 6 (1 de novembro de 2015): 427–37. http://dx.doi.org/10.1515/epoly-2015-0108.
Texto completo da fonteNi, Fan, Jeffrey Ammann e Abdul Mabud. "Monitoring Stevioside in Soju by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry". Journal of AOAC INTERNATIONAL 90, n.º 5 (1 de setembro de 2007): 1365–72. http://dx.doi.org/10.1093/jaoac/90.5.1365.
Texto completo da fonteKajić, Sanja, Nika Skendrović, Ivana Rajnović e Sanja Sikora. "Fenotipska karakterizacija autohtonih sojeva rizobija koje noduliraju soju". Glasnik zaštite bilja 44, n.º 3 (6 de maio de 2021): 18–24. http://dx.doi.org/10.31727/gzb.44.3.3.
Texto completo da fonteOhta, Hiroaki, e Shiro Nozawa. "Dr. Soju Kurihara: increased awareness of cytologic diagnosis". Keio Journal of Medicine 50, n.º 4 (2001): 213–16. http://dx.doi.org/10.2302/kjm.50.213.
Texto completo da fonteKwon, Ye-Seul, Mi-Seong Kim, Hyun-Jin Choi, Chun-Hwa Lee, Chang-Soo Kang, Sanghun Park, Songyi Kim e Han-Seok Choi. "Manufacturing of Distilled Soju Using Hops Grown in Korea". Journal of the East Asian Society of Dietary Life 33, n.º 1 (28 de fevereiro de 2023): 52–61. http://dx.doi.org/10.17495/easdl.2023.2.33.1.52.
Texto completo da fonteKajić, Sanja, Petra Borovec, Lucija Horvat, Viktorija Kočmar, Lucija Sklepić, Sanja Sikora e Ivana Rajnović. "Isolation and phenotypic characterization of soybean (Glycine max L.) microsymbionts in continental Croatia". Glasnik zaštite bilja 46, n.º 3 (21 de abril de 2023): 22–30. http://dx.doi.org/10.31727/gzb.46.3.3.
Texto completo da fonteMun, Soo-Hyun. "Hyunhee Park, Soju: A Global History(Cambridge University Press, 2021)". Korean Historical Review 256 (31 de dezembro de 2022): 571–75. http://dx.doi.org/10.16912/tkhr.2022.12.256.571.
Texto completo da fonteWoo, Sang-Ha, Eun-Shim Son e Cheong Chul. "Sensory Profiling of Korean Distilled Soju - using the CATA Method". Journal of the Korea Academia-Industrial cooperation Society 24, n.º 12 (31 de dezembro de 2023): 211–23. http://dx.doi.org/10.5762/kais.2023.24.12.211.
Texto completo da fonteKlir Šalavardić, Željka, Josip Novoselec, Mario Ronta e Zvonko Antunović. "Utjecaj pogače sjemenki bundeve i ekstrudiranog lana na proizvodne pokazatelje jaradi". Krmiva 64, n.º 1 (30 de novembro de 2022): 13–22. http://dx.doi.org/10.33128/k.64.1.2.
Texto completo da fonteJeong, Moon-Jin, Kyungwon Heo, Myoung-Hwa Lee, Myeong-Ju Jeong e Do-Seon Lim. "Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations". Journal of Dental Hygiene Science 21, n.º 4 (31 de dezembro de 2021): 251–59. http://dx.doi.org/10.17135/jdhs.2021.21.4.251.
Texto completo da fonteBhima, A. Naidu, J. H. Park, M. Cho, S. G. Oh, H. Myung, S. Kamala-Kannan e B. T. Oh. "Processing of Soju Industrial Bioresidue to Extract Microcrystalline Cellulose and Characterization". International Polymer Processing 30, n.º 3 (30 de julho de 2015): 337–43. http://dx.doi.org/10.3139/217.2996.
Texto completo da fonteLee, Je-Hyuk, Kang Hyun Choi e Ki-Hyo Jang. "Evaluation of silicon intake through consumption of Takju, Soju, and wine". Food Science and Biotechnology 22, S1 (fevereiro de 2013): 249–55. http://dx.doi.org/10.1007/s10068-013-0074-0.
Texto completo da fonteKwon, Ye Seul, Jisu Lee, Mi Seong Kim, Sochon Han e Han-Seok Choi. "Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products". Korean Journal of Food Preservation 30, n.º 4 (agosto de 2023): 669–82. http://dx.doi.org/10.11002/kjfp.2023.30.4.669.
Texto completo da fonteTak, Hyun-Ji, Na-Rae Lee, Sowon Yang, So-Young Kim e Choong-Hwan Lee. "Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju". Foods 13, n.º 6 (21 de março de 2024): 956. http://dx.doi.org/10.3390/foods13060956.
Texto completo da fonteKim, Mi-Sun, Ye-Seul Lee, Jong Sik Kim, Woo-Chang Shin e Ho-Yong Sohn. "Anti-microbial and Anti-thrombosis Activities of Lees of Sweet Potato Soju". Korean Journal of Microbiology and Biotechnology 42, n.º 3 (28 de setembro de 2014): 258–66. http://dx.doi.org/10.4014/kjmb.1405.05005.
Texto completo da fonteKim, Ji-Youn, Ki-Hoon Shim e Ok-Ja Choi. "Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage". Journal of the Korean Society of Food Science and Nutrition 41, n.º 7 (31 de julho de 2012): 988–93. http://dx.doi.org/10.3746/jkfn.2012.41.7.988.
Texto completo da fonteSong, Seok-Zun, Hee Sik Kim e Young Bae Jun. "Commutative ideals of BCK-algebras and BCI-algebras based on soju structures". AIMS Mathematics 6, n.º 8 (2021): 8567–84. http://dx.doi.org/10.3934/math.2021497.
Texto completo da fonte정진화. "Measuring Market Power and Consumer Damage in the Busan-Gyeongnam Soju Market". journal of consumer policy studies 48, n.º 1 (abril de 2017): 1–21. http://dx.doi.org/10.15723/jcps.48.1.201704.1.
Texto completo da fonte배, 영동. "The History and Meaning of the Production and Consumption of Andong Soju". Journal of Local History and Culture 9, n.º 2 (30 de novembro de 2006): 375. http://dx.doi.org/10.17068/lhc.2006.11.9.2.375.
Texto completo da fonteKwon, Ye-Seul, Hyun-Jin Choi, Mi-Seong Kim e Han-Seok Choi. "Production of non-steamed rice-distilled soju via independent two-step fermentation". Korean journal of food science and technology 56, n.º 2 (30 de abril de 2024): 278–84. http://dx.doi.org/10.9721/kjfst.2024.56.2.278.
Texto completo da fonteJakopović, Željko, e Iva Čanak. "Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK". Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 13, n.º 1-2 (3 de setembro de 2018): 32–37. http://dx.doi.org/10.31895/hcptbn.13.1-2.3.
Texto completo da fonte이윤희 e 이경현. "A Study of the Consumer's Attitude for Poster Image of Soju Liquor Advertisement". Journal of Korea Design Forum ll, n.º 35 (maio de 2012): 173–83. http://dx.doi.org/10.21326/ksdt.2012..35.015.
Texto completo da fonteKim, Myoung Hui, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee e Won Sin Kim. "Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato". Korean Journal of Human Ecology 25, n.º 1 (29 de fevereiro de 2016): 89. http://dx.doi.org/10.5934/kjhe.2016.02.25.1.89.
Texto completo da fonteKim, Myoung Hui, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee e Won Sin Kim. "Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato". Korean Journal of Human Ecology 25, n.º 1 (29 de fevereiro de 2016): 89. http://dx.doi.org/10.5934/kjhe.2016.25.1.89.
Texto completo da fonteNo, Yi-Kyun. "In Quest of the Evolutionary Orbits of Makgeolli And Soju in the Media". Treatise on The Plastic Media 27, n.º 2 (31 de maio de 2024): 147–57. http://dx.doi.org/10.35280/kotpm.2024.27.2.16.
Texto completo da fonteChung, Sulki, Jae-kyoung Lee e Jae-eun Park. "A content analysis of alcohol advertising in Korea Comparison of beer and soju advertising". J. of Korean Alcohol Science 15, n.º 2 (31 de dezembro de 2014): 19–34. http://dx.doi.org/10.15524/ksas.2014.15.2.019.
Texto completo da fonteLee, Kyuseok, e Youngseo Jeon. "A Study on the Effectiveness of Collusion and Loss Estimation in the Soju Industry". Journal of Industrial Economics and Business 31, n.º 4 (31 de agosto de 2018): 1515–38. http://dx.doi.org/10.22558/jieb.2018.08.31.4.1515.
Texto completo da fonteSung, Tae-myung, e Ju-ik Jo. "Forensic Comparison for the Analytical Results of Korean Soju Bottles Using LA-ICP-MS". Korean Academy of Scientific Criminal Investigation 10, n.º 1 (28 de fevereiro de 2016): 38–47. http://dx.doi.org/10.20297/jsci.2016.10.1.38.
Texto completo da fonteMa, Lan, e Hee-Hyun Kim. "A Study on soju advertisement poster image -Male Consumers in their 20s and 30s-". Journal of Digital Art Engineering and Multimedia 6, n.º 2 (31 de dezembro de 2019): 107–19. http://dx.doi.org/10.29056/idaem.2019.12.04.
Texto completo da fonteMa, Lan, e Hee-Hyun Kim. "A Study on soju advertisement poster image -Male Consumers in their 20s and 30s-". Journal of Digital Art Engineering and Multimedia 6, n.º 2 (31 de dezembro de 2019): 107–19. http://dx.doi.org/10.29056/jdaem.2019.12.04.
Texto completo da fonteKim, Ji-Youn, Ki-Hoon Shim e Ok-Ja Choi. "Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition". Korean Journal of Food Science and Technology 43, n.º 5 (31 de outubro de 2011): 583–87. http://dx.doi.org/10.9721/kjfst.2011.43.5.583.
Texto completo da fonteChoi, Han-Seok, Ji-Eun Kang, Seok-Tae Jeong, Chan-Woo Kim, Seong-Yeol Baek e Soo-Hwan Yeo. "Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk". Korean Journal of Food Preservation 24, n.º 5 (outubro de 2017): 714–24. http://dx.doi.org/10.11002/kjfp.2017.24.5.714.
Texto completo da fontePortnov, Alexandr A. "Vodka and soju — shaken but do not mix. Russia and Russians in Korean cinema". Labyrinth. Theories and practices of culture, n.º 4 (29 de dezembro de 2023): 53–60. http://dx.doi.org/10.54347/lab.2023.4.6.
Texto completo da fonteKim, Ki-Hyung, Yunjin Bae, Kyu-Sup Lee, Yuseok Moon, Chae Hwa Kwon e Jung Hoon Ahn. "Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits". Journal of the American Society of Brewing Chemists 70, n.º 3 (junho de 2012): 182–85. http://dx.doi.org/10.1094/asbcj-2012-0716-01.
Texto completo da fonteKim, K. H., Y. Bae, K. S. Lee, Y. Moon, C. H. Kwon e J. H. Ahn. "Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits". Cerevisia 38, n.º 2 (julho de 2013): 56–57. http://dx.doi.org/10.1016/j.cervis.2013.09.024.
Texto completo da fonteJug, Irena, Boris Đurđević, Vesna Vukadinović, Danijel Jug e Bojana Brozović. "Optimizacija gnojidbe usjeva dušikom u održivoj poljoprivrednoj proizvodnji". Glasnik zaštite bilja 41, n.º 3 (2018): 28–38. http://dx.doi.org/10.31727/gzb.41.3.4.
Texto completo da fonteChoi, Hyoung-Uk, Tae-Wan Kim e Seung-Joo Lee. "Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis". Molecules 27, n.º 8 (9 de abril de 2022): 2429. http://dx.doi.org/10.3390/molecules27082429.
Texto completo da fonteChoi, Han-Seok, Eu-Gene Kim, Ji-Eun Kang, Soo-Hwan Yeo, Seok-Tae Jeong e Chan-Woo Kim. "Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice". Korean Journal of Food Science and Technology 47, n.º 5 (31 de outubro de 2015): 579–85. http://dx.doi.org/10.9721/kjfst.2015.47.5.579.
Texto completo da fonteBang, Ja-Yeon. "Understanding and Utilizing Local Culture Based on Seogwipo’s ‘Noji Culture’". Society for Jeju Studies 59 (28 de fevereiro de 2023): 93–115. http://dx.doi.org/10.47520/jjs.2023.59.93.
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