참고문헌
- Natl. Veg., Ornam. & Tea Res. Inst. Res. Rpt. NOVOTRI. The present condition and problem of production, and direction of technique development in watermelon. Japan. pp. 1-95 (1997)
- Agricultral & Forestry Statistical Yearbook 2002. . Seoul, Korea. pp. 102-123 (2002)
- Khattak JN, Hamdy MK, Powers JJ. Alcohol fermentation of watermelon juice. Food Technol. 19: 102-106 (1965)
- Shin DH, Kim KY, Min BY, Suh KB. Studies on the production of watermelon and cantaloupe melon juice. Korean J. Food Sci. Technol. 10: 215-223 (1978)
- Kim SL, Kim WJ, Lee SY, Byun SM. Alcohol fermentation of Korean watermelon juice. J. Korean Agric. Chem. Soc. 27: 139-145 (1984)
- Mattick LR, Plane RA, Weirs LD. Lowering wine acidity with carbonates. Am. J. Enol. Vitic. 31: 350 (1980)
- Munyon JR, Nagel CW. Comparison methods of deacidification of musts and wines. Am. J. Enol. Vitic. 30: 79 (1979)
- Steele JT, Kunkee RE. Deacidification of musts from the Western United States by the calcium double-salt precipitation process. Am. J. Enol. Vitic. 29: 153-156 (1978)
- Kim CC, Jang GH. Microbiology experiment. Suhak publishing Co. Seoul, Korea. pp. 12-46 (1997)
- Joo HG, Cho GS, Park CG, Mah SC. Sikpumbunseok. Hakmun Publishing Co. Seoul, Korea. pp. 506-510 (1996)
- Heo YH. Fermentology Experiment. Gigumunhwa Publishing Co. Seoul, Korea. pp. 85-95 (1996)
- Kim SS, Kim SH, Han JS, Yoon BT, Yook C. Effects of sugar and yeast addition on red wine fermentation using Campbell Early. Korea J. Food Sci. Technol. 31: 516-521 (1999)
- Woo KY, Lee SH. A study on wine-making with dried persimmon produced in Korea. Korean J. Food Sci. Technol. 26: 204-212 (1994)
- Lee HB, Yang CB, Yoo TJ. Studies on the chemical composition of some fruit vegetables and fruits in Korea (I). Korean J. Food Sci. Technol. 4: 36 (1972)
- Olaofe OF, Adeyemi FO, Adediran GO. Amino acid and mineral compositions and functional properties of some oil seeds. J. Agric. Food Chem. 42: 878-881 (1994) https://doi.org/10.1021/jf00040a007
- Hong JS, Lee GS, Choi DS. Fermentology. Hakmun Publishg Co. Seoul, Korea. pp. 19-29 (1997)
- Hah DM. Fermentology. Munundang. Seoul, Korea. pp. 374-389 (1996)
- Jung DH. Fermentation and Microbiology. Sunjinmunhwasa. Seoul, Korea. pp. 148-163 (1990)
- Hwang HY, Kim JS, Lee YB. Effects of low dose radiation on callus growth of Lithospermum erythrorhizons. Korean J. Plant Tissue Culture 28: 305-310 (2001)
- Cha HS, Park MS, Park KM. Physiological activities of Rubus coreanus Miquel Korean J. Food Sci. Technol. 33: 409-415 (2001)
- Lee JS, Lee SW. A study on the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija (Schizandra Chinensis Baillon). Korean J. Diet. Cult. 4 : 177-179 (1989)
- Oh SL, Kim SS, Min BY, Chung KH. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S. Korean J. Food Sci. Technol. 22: 76-81 (1990)
- Joo HK, Kim SC. Effects of Ganoderma lucidum extract on propagation and physiology of yeast. Korean J. Mycol. 15: 250 (1987)
- Choi JC, Joo HG, Lee SG. Effect of Schizandrae Fructus extracts on the alcohol fermentation of Saccharomyces cerevisiae and enzyme activities. Agric. Chem. Biotechnol. 38 : 278-282 (1995)
- Kim SJ, Park KH. Studies on the storage stability of Jindo Hongju pigment. Korean J. Food Sci. Technol. 24: 183-186 (1992)
- Jung ST. Historical investigation and manufacturing process of Jindo Hongju. A collection of learned papers of Mokpo National University. 10: 245-250 (1989)
- Kim SJ, Jung JH, Park KH. Studies on the standard method of Jindo Hongju pigments. Korean J. Food Sci. Technol. 7: 19-23 (1992)
- Kim KS, Lee HJ, Kim SM. Volatile flavor components in watermelon (Citullus vulgaris S.) and oriental melon (Cucumis melo L.) Korean J. Food Sci. Technol. 31: 32-328 (1999)