참고문헌
- Japan patent v.63 Food useful for preventing alcohol intoxication containing persimmon-vinegar and optimum fruits, with blood alcoho concentration reducing action Nakanc S
- Nippon Shokuhin Kogyo Gakkaishi v.34 The general composition inorganic cations free amino acids and organic acid of special vinegars Yukimichi K;Yasuhiro U;fujiharu Y
- J East Asian Society of Dietary Life v.4 Fermentation of apple vinegar in the farmhouse Kim SD;Jang KS;Kim MK
- Korean J Food Sci Technol v.30 Optomization for the fermentation condition of persimmon vinegar using response surface methodology Jeong YJ;Lee GD;Kim KS
- J East Asian Society of Dietary Life v.4 Fermentation of acidic beverage with dropped peach Kim SD;Lee JS;Kim MK
- J East Asian of Dietary Life v.7 The production of vinegar using citron (Citrus junos Seib.) juice Kim YT;Seo KI;Jung YJ;Lee YS;Shim KH
- J Korean Soc Food Sci Nutr v.25 Studies on the acetic acid fermentation using maesil juice Kim YD;Kang SH;Kang SK
- J Korean Soc Food Sci Nutr v.32 Optimum condition for acetic acid fementation using mume (Prunus mume Sieb. et Zucc) fruits Son SS;Ji WD;Chung HC
- J Korean Soc Food Sci Nutr v.32 Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar Lee GD;Kim SK;Lee JM
- MS Thesis, Yeungnam University Studies on the fermentation process and quality of persimmon vinegar Won CY
- J East Asian of Dietary Life v.6 Physicochemical properties of marketing and intensive persimmon vinegars Jeong YJ;Seo KI;Kim KS
- J Korean Soc Food Sci Nutr v.28 The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar Jeong YJ;Seo JH;Lee Gd;ark NY;Choi TH
- Korean J Food Sci Technol v.4 Studies on the chemical composition of major fruits in Korea Lee DS;Woo SK;Yang CB
- Korean J Appl Microbiol Bioeng v.9 Studies on the induction of available mutant of acetic acid bacteria by UV light irradiation and NTG treatment- on the organic acids composition of apple wine vinegar Kim CJ;Park YJ;Lee SK;Oh MJ
- MS Thesis, Seoul Woman's University Studies on quality characteristics of commercial vinegars Jo BH
- 식품공전 한국식품공업협회