References
- 김종규. 2001. 전통된장 및 간장의 품질과 개발방향. Korean J Soc Food Cookery Sci. 17(3) : 278-294
- An HS. 1986. Effects of conventional Meju with different strains on the quality of soybean pasta. MS thesis. Seoul Woman Univ of Korea. pp 20-26
- An HS, Bae JS and Lee TS. 1997. Comparison of free amino acids, sugars and organic acid in soy bean paste prepared with various organisms. J Korean Agricultural Chemical Society. 30(3) : 345-350
- Choi KS and Rhee HS. 1994. Characteristics of doenjang made from different material and ratio of koji. Korean J Soc Food Sci. 10(1) : 39-44
- Cui CB, Lee EY, Lee DS and Ham SS. 2002. Antimutagenic and anticancer effects of ethanol extract from Korean traditional doenjang added sea tangle. J Korean Soc Food Sci Nutr 31(2) : 322-328 https://doi.org/10.3746/jkfn.2002.31.2.322
- Hondo S. 1993. Browning and color of miso, brightness and darkness. J Brew Soc Japan 88(1) : 41-49 https://doi.org/10.6013/jbrewsocjapan1988.88.41
- Jung BM. 2003. Physicochemical characteristics of freeze dried soybean paste block with sea mustard. Korean J Soc Food Cookery Sci. 19(3) : 318-323
- Jung BM and Roh SB. 2004. Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang. J Korean Soc Food Sci Nutr. 33(1) : 132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
- Kennedy AR. 1995. The evidence for soybean products as preventive agents. J Nutr 125(2) : 733-739
- Kim DH. 1992. Changes of chemical composition during deonjang fermentation depend on deonjang koji and mixture. MS thesis. KonKuk Univ of Korea. pp 33-36
- Kim JS and Heu MS. 2004. Effects of cultured oyster powder on food quality of soybean pastes. J korean Soc Appl Biol Chem 47(2) : 208-215
- Kim JS, Nam YJ and Kwon TW. 1996. Induction of quinone reductase by soybean isoflavone, genistein. Food Sci Biotechnol. 5(1) : 70-75
- Kim MJ and Lee HS. 1990. Studies on the changes of taste compounds during soy paste fermentation. Korean J Soc Food Sci. 6(1) : 1-8
- Kim MJ and Lee HS. 1993. Studies on the changes of taste compounds during soy paste fermentation(II). Korean J Soc Food Sci. 9(3) : 257-260
- Kim MJ and Lee HS. 1998. The compents of free amino acods nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product. J korean Soc Food Sci Nutr. 17(1) : 69-72
- Kim SJ, Moon JS, Park JW, Park IB, Kim JM, Rhim JW, Jung ST and Kang SG. 2004. Quality of soybean paste(doenjang) prepared with sweet tangle, sea mustard anchovy powder. J korean Soc Food Sci Nutr. 33(5) : 875-879 https://doi.org/10.3746/jkfn.2004.33.5.875
- Kwak EJ, Park WS and Lim SI. 2003. Color and quality properties of doenjang added with citric acid and phytic acid. Korean J Food Sci Technol. 35(3) : 455-460
- Lee SJ, Lee KI, Rhee SH and Park KY. 2004. Physiological activity in doenjang added with various mushrooms. Korean J Food Cookery Sci. 20(4) : 365-370
- Park JS, Lee MY and Lee TS. 1995. Compositions of sugars and fatty acid in soybean paste(Doenjang) prepared with different microbial sources. J Korean Soc Food Nutr. 24(6) : 917-924
- Park MH, Oh KY and Lee BW. 1998. Anti-cancer activity of Lentinus edoeds and Pleurotus astreatus. Korean J. Food Sci. Technol. 30(3) : 665-671
- Park SK, Seo KI, Shon MY, Moon JS and Lee YH. 2000. Quality characteristic of home-made doenjang, a traditional Korean soybean paste. Korean J Soc Food Sci. 16(1) : 121-127
- Rhee CH, Lee JB and Jang SM. 2000. Changes of Microorganism, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation. J Korean Soc Agric Chem Biotechnol 43 : 277-284
- Santiago LA, Hiramatsu H and Mori A. 1992. Japanese soybean paste miso scavengy free radicals and inhibit lipid peroxidation. J Nutr Sci Vitaminol 38(2) : 297-302 https://doi.org/10.3177/jnsv.38.297
- Seo JH and Jeong YJ. 2001. Quality characteristics for doenjang using squid internal organs. Korean J Food Sci Technol. 33(1) : 89-93
- Shin ZI, Ahn CW, Nam HS, Lee HJ and Moon TH. 1995. Fractionation of angiotension converting enzyme(ACE) inhibitory peptides from soybean paste. Korean J Food Sci Technol 27(2) : 230-234
- Yang SH, Choi MR, Kim JK and Chung YG. 1992. Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Nutr. 21 (4) : 443-448