1 |
Lee OS, Jeong YJ, Kim HI, Whang K, Park NY. 2002. Effects of pectinase treatment on alcohol fermentation of persimmon. J Korean Soc Food Sci Nutr 31: 578-582
과학기술학회마을
DOI
ScienceOn
|
2 |
Korea National Tax Service Liquor Analysis Regulation. 1999. National Tax Service Order, No. 1367, Korea
|
3 |
Korea Food Industry Association. 2002. Food Code. p 452
|
4 |
Nam KD. 2000. The important of processes for efficient production of alcohol. Kor J Appl Microbiol Bioeng 13: 57-59
|
5 |
Jeong YJ, No HK. 2004. Effect of chitin derivatives on non-steamed alcohol fermentation of tapioca. Korean J Food Sci Technol 36: 92-96
|
6 |
Kim IS, Lee JY, Rhee SJ, Youn KS, Choi SW. 2004. Preparation of minimally processed mulberry (Morus spp.) juices. Korean J Food Sci Technol 36: 321-328
과학기술학회마을
|
7 |
Lee JY, Moon SO, Kwon YJ, Rhee SJ, Park HR, Choi SW. 2004. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) Cultivars Food Sci Biotechnol 13: 176-184
|
8 |
Kim HB, Ryu KS. 2000. Sensory characteristics of mulberry fruit jam & wine. Korean J Seric Sci 42: 73-77
|
9 |
Jung GT, Ju IO, Ryu J, Choi JS, Choi YG. 2003. Studies on manufacture of wine using apricot. Korean Fournal of Food Preserv 10: 493-497
과학기술학회마을
|
10 |
Lee SJ, Lee JE, Kim SS. 2004. Development of Korean red wines using various grape varieties and preference measurement. Korean J Food Sci Technol 36: 911-918
과학기술학회마을
|
11 |
Lee JM, Kim SK, Lee GD. 2003. Monitoring on alcohol fermentation characteristics of strawberry. J Korean Soc Food Sci Nutr 32: 679-683
과학기술학회마을
DOI
ScienceOn
|
12 |
Kang CS, Ma SJ, Cho WD, Kim JM. 2003. Stability of anthocyanin pigment extracted from mulberry fruit. J Korean Soc Food Sci Nutr 32: 960-964
과학기술학회마을
DOI
ScienceOn
|
13 |
Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19: 777-782
과학기술학회마을
|
14 |
Lee JE, Won YD, Kim SS, Koh KH. 2002. The chemical characteristics of Korean red wine with different grape varieties. Korean J Food Sci Technol 34: 151-156
과학기술학회마을
|
15 |
Son SS, Ji WD, Chung HC. 2003. Optimum condition for alcohol fermentation using mume (Prunus mume Sieb. et Zucc) fruits. J Korean Soc Food Sci Nutr 32: 539-543
과학기술학회마을
DOI
ScienceOn
|
16 |
Kim HB, Bang HS, Lee HW, Seuk YS, Gyoo BS. 1999. Chemical characteristics of mulberry syncarp. Korean J Seric Sci 41: 123-128
과학기술학회마을
|
17 |
Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Korean J Soc Food Cookery Sci 19: 708-714
과학기술학회마을
|
18 |
Hwang KH, Song I. 2003. The inhibitory activity on monoamine oxidase of the fruit of Morus alba. Kor J Pharmacogn 34: 185-189
|
19 |
Kim HB, Lee YW, Lee WC, Moon JY. 2001. Phys-iological effects and sensory characteristics of mulberry fruit wine with chongilppong. Korean J Seric Sci 43: 16- 20
|
20 |
Jung GT, Ju IO, Choi DG. 2005. Quality characteristics and manufacture of mulberry wine. Korean J Food Preserv 12: 90-94
과학기술학회마을
|