Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts

• DOI: 10.11002/fsp.2024.31.1.197
• Publication Date: 2024-03-15T09:01:06Z
• Authors: Kyu-Taek Choi; Chun-Woo Park; Su-Hyun Lee; Ye-Na Lee; Ji-Yun Oh; Jun-Su Choi; Deokyeong Choe; Sae-Byuk Lee
• Keywords: Distilled water

Food Science and Preservation (Food Sci Preserv, FSP) is a peer-reviewed open-access journal that publishes original research papers, notes, reviews covering basic applied related to the knowledge, techniques, advancement of food science preservation. Preserv (pISSN 1738-7248; eISSN 2287-7428) official Korean Society Preservation, which published distributed, on- offline, bimonthly (Feb, Apr, Jun, Aug, Oct, Dec).