1 |
Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DH (2008) Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J Food Sci Technol 40: 626-632.
과학기술학회마을
|
2 |
Yoo MY, Jung KH, Yang JY (2005) Quality characteristics of traditional kochujang adding pear juices during fermentation. J Korean Soc Food Sci Nutr 34: 1226-1231.
과학기술학회마을
DOI
ScienceOn
|
3 |
Shin DH, Kim DH, Choi U, Lim MS, An EY (1997) Taste components of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 913-918.
|
4 |
Song HS, Kim DP, Jung YH, Lee MK (2007) Antioxidant activities of red hamcho(Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food Nutr 20: 150-157.
과학기술학회마을
|
5 |
Yang HT, Choi HJ (2005) Studies on the properties of kochujang by addition of natural plant extract. Korean J Food Nutr 18: 225-228.
과학기술학회마을
|
6 |
Kim YS, Kwak SH, Jang MS (2006) Optimization of ingredient mixing ratio for preparation of steamed foam cake with added saltwort(Salicornia herbacea L.). Korean J Food Cookery Sci 23: 666-680.
과학기술학회마을
|
7 |
Jang MS, Park JE (2006) Optimization of ingredient mixing ratio for preparation of sulgidduck with saltwort(Salicornia herbacea L.). J Korean Soc Food Sci Nutr 35: 614-648.
과학기술학회마을
|
8 |
Joo JJ, Shin HJ (2000) Sensory evaluation and changes in physicochemical properties and microflora and enzyme activities of pumpkin added kochujang. Korean J Food Sci Technol 32: 851-859.
|
9 |
Kang SK, Park IB, Jung ST (1997) Characteristics of fermented hot pepper soybean paste(kochujang) prepared by liquid beni-koji. Korean J Food Sci Technol 29: 82-89.
|
10 |
Kwon YM, Kim DH (2002) Effects of sea tangle and chitosan on the physicochemical properties of traditional kochujang. J Korean Soc Food Sci Nutr 31: 977-985.
과학기술학회마을
DOI
ScienceOn
|
11 |
Lee JY (2005) Effect of glasswort(Salicornia herbacea L.) on the yulmoo mul-kimchi during fermentation. MS thesis Dankook University. Seoul. Korea.
|
12 |
Oh HI, Park JM (1997) Changed in quality characteristics of traditional kochujang prepared with a meju of different fermentation period during aging. Korean J Food Sci Technol 29: 1166-1174.
|
13 |
Park KT, Baek JO, Chun SS (2009) Development of gochujang sauce added concentrated pomegranate juice. Korean J Culinary Research 15: 47-55.
과학기술학회마을
|
14 |
Shin DH, Kim DH, Choi U, Lim MS (1996) Studies on taste components of traditional kochujang. Korean J Food Sci Technol 28: 152-156.
|
15 |
Han SK (2004) Antioxidant effect of fermented Salicornia herbacea L. liquid with EM (effect microorganism) on pork. Korean J Food Sci Ani Resour 24: 298-302.
과학기술학회마을
|
16 |
Han SK, Kim SM (2003) Antoixidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc food Sci Nutr 32: 207-210.
과학기술학회마을
DOI
ScienceOn
|
17 |
Han SK, Kim SM, Pyo BS (2003) Antioxidative effect of glasswort( Salicornia herbacea L.) on the lipid oxidation of pork. Korean J Food Sci Ani Resour 23: 46-49.
과학기술학회마을
|
18 |
Bae TJ, Choi OS (2001) Changed of free amino acid compositions and sensory properties in kochujang added sea tangle powder during fermentation. Korean J Food Nutr 14: 245-254.
|
19 |
Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS (1981) Brewing method and composition of traditional kochujang in Junrabook- do area. J Korean Agr Chem Soc 24: 21-28.
|
20 |
Cho YS, Kim SI, Han YS (2008) Effects of slander glasswort (Salicornia herbacea L.) extract on improvements in bowel funtion and constipation. Korean J Food Sci Techmol 40: 326-331.
과학기술학회마을
|