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- Physicochemical Characteristics of Vinegars Fermented from Cereal Crops with Incalgyun vol.39, pp.8, 2010, https://doi.org/10.3746/jkfn.2010.39.8.1171
- Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations vol.182, 2015, https://doi.org/10.1016/j.foodchem.2015.03.008
- Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process vol.06, pp.10, 2015, https://doi.org/10.4236/fns.2015.610097
- Investigation into factors influencing antioxidant capacity of vinegars vol.59, pp.4, 2016, https://doi.org/10.1007/s13765-016-0185-4
- Physicochemical characteristics and antioxidant activity of pearvinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’fruits vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.174
- 고산도 생성 초산균의 분리 및 발효특성 vol.43, pp.2, 2015, https://doi.org/10.4014/mbl.1505.05003
- 복분자 식초를 이용한 장어딥핑소스의 제조의 최적화 연구 vol.22, pp.2, 2016, https://doi.org/10.20878/cshr.2016.22.2.006
- 전통 식초의 종류와 제조방법에 관한 문헌 연구 vol.49, pp.4, 2009, https://doi.org/10.23093/fsi.2016.49.4.94
- 섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.647