References
- Oh, M. K., Rhee, S. H. and Cheigh, H. S. (1992) Changes of lipid composition of Korean black soybean before and after soaking. J. Kor. Soc. Food Nutr. 21, 29-35
- Kim, W. J., Shin, E. S., Kim, C. K. and Yang, C. B. (1985) Factors affecting hydration rate of black soybeans. Kor. J. Food Sci. Technol. 17, 41-44
-
Moon, J. S., Bae, Y. I. and Shim, K. H. (1995) Purification of
$\alpha$ -amylase inhibitor from black bean in Korea. Kor. J. Food Sci.Technol. 27, 762-767 - Moon, J. S., Bae, Y. I. and Shim, K. H. (1998) The physicochemical properties of a-amylase inhibitors from black bean and naked barley in Korea. J. Kor. Soc. Food Sci. Nutr.27, 367- 375
- Lee, K. I., Ryu, J. H., Rhee, S. H. and Cheigh, H. S. (1988) Studies on the composition of lipid class and fatty acid of Korean black soybean. J. Kor. Soc. Food Nutr. 17, 262-268
- Kim, Y. H., Yun, H. T, Park, K. Y. and Kim, S. D. (1997) Extraction and separation of anthocyanins in black soybean. J. Crop. Sci. 39, 35-38
- Geore W. F. and Oyvind, M. A. (1984) Droplet counter-current chromatography of anthocyanins. J. of Chromatography 283, 445-448 https://doi.org/10.1016/S0021-9673(00)96289-7
- Milan, D., Pavol, D. and Jozef, K. (1990) Analysis of anthocyanins in red wines by high-performance liquidchromatography using butylamines in the mobile phase. J. of Chmmatosraphy 504, 207-209
- Wilkinson, M., Sweeny, J. G. and lacobucci, G. A. (1977) High-pressure liquid chromatography of anthocyanms. J. of Chmmatoeraphy 132, 349-351
- Goiffon, J. R, Bmn, M. and Bourher, M. J. (1991) High-performance liquid chromatography of red fruit anthocyanins. J. of Chromatography 537, 101-121 https://doi.org/10.1016/S0021-9673(01)88890-7
- Yoon, H. H., Paik, Y. S., Kim, J. B. and Hahn, T. R. (1995) Identification of anthocyanins from Korea pigmented rice. Kor. Agric. Chem. and Biotech. 38, 581-583
- Lee, L. S. and Rhim, J. W. (1997) Thermal kinetics of color changes of purple sweet potato anthocyanin pigment. Kor. J Food Sci. Technol. 29, 497-501
- Shin, M. S. and Ahn, S. Y. (1980) Studies on identification of the anthocyanins in Elderbernes (Sambucus). Kor. J. Food Sci. Techrwl. 12, 305-312
- Park, S. W., Jung, Y. S. and Ko, K. C. (1997) Quantitadve analysis of anthocyanins among mulberry cultivars and their pharmacological screening. J. Kor. Soc. Hort. Sci. 38, 722-724
- Park, C. J., Na, M. K. and Oh, S. K. (1993) Study on the stability of anthocyanin pigment in 'Comet' radish (I). Kor. J. Food Sci. Technol. 25, 407-410
- Lee, S. Y, Cho, S. J., Lee, K. A., Byun, P. H. and Byun, S. M. (1989) Red pigment of the Korean cockcomb flower: Color stability of the red pigment. Kor. J. food Sci. Techiwl. 21, 446-452
- Park, J. M. and Joo, K. J. (1982) Stability of anthocyanin pigment from juice of raspberries. Kor. J. Nutri. & Food. 11, 67-74
- Kim, Y. W. (1999) The characterization of anthocyanin pigments prepared from Cherry (Prunus serrulata L. var spontanea Max. Wils.) for the potential sources of red colorant. J. Kor. Soc. Agric. Chem. Biotech. 42, 134-139
- Son, J. H., Choung, M. G., Choi, H. J., Jang, U. B., Son, G. M., Byun, M. W. and Choi, C. (2001) Physiological effect of Korean black soybean pigment. Kor. J. Food Sci. Technol. 33, 764-768
- Lee, L. S., Rhim, J. W., Kim, S. J. and Chung, B. C. (1996) Study on the stability of anthocyanin pigment extracted from purple sweet potato. Kor. J. Food Sci. Technol. 28, 352-359
- Yoon, J. M., Cho, M. H., Hahn, T. R., Paik, Y. S. and Yoon, H. H. (1997) Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Kor. J. of Food Sci. Technol. 29, 211-217
- Yoon, J. M., Cho, M. H., Hahn, T. R., Paik, Y. S. and Yoon, H. H. (1997) Physicochemical stability of anthocyanms from a Korean pigmented dee variety as natural food colorants. Kor. J. of Food Sci. Technol. 29, 211-217
- Lee, L. S., Rhim, J. W., Kim, S. J. and Chung, B. C. (1996) Study on the stability of anthocyanin pigment extracted from purple sweet potato. Kor. J. Food Sci. Technol. 28, 352-359