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Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 2002. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korea J. Food Sci. Technol. 34: 555-562.
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Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1997. Volatile flavor compounds in mash of takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570.
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Kim, J. H., D. H. Lee, S. Y. Choi, and J. S. Lee. 2002. Characterization of physiological functionalities in Korean traditional liquors. Korea J. Food Sci. Technol. 34: 118-122.
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Kim, J. H., D. H. Lee, S. H. Lee, S. Y. Choi, and J. S. Lee. 2004. Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju. J. Biosci. Bioeng. 97: 24-28.
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Kim, J. H., S. H. Lee, N. M. Kim, S. Y. Choi, J. Y. Yoo, and J. S. Lee. 2000. Manufacture and physiological functionality of Korean traditional liquors by using dandelion (Taraxacum platycarpum). Korean J. Biotechnol. Bioeng. 28: 367-371.
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Kim, J. H., S. C. Jeong, N. M. Kim, and J. S. Lee. 2003. Effect of Indian millet koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Korean J. Food Sci. Technol. 35: 733-737.
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Kim, J. H., D. H. Lee, S. C. Jeong, and K. S. Chung. 2004. Characteriztion of antihypertensive angiotensin I-converting enzyme inhibitor from Saccharomyces cerevisiae. J. Microbiol Biotechnol. 14: 1318-1323.
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Lee, D. H., J. H. Kim, N. M. Kim, and J. S. Lee. 2002. Manufacture and physiological functionality of Korean traditional liquor by using chamomile (Matricaria chamomile). Korean J. Food Sci. Technol. 34: 109-113.
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Lee, D. H., J. H. Kim, N. M. Kim, J. S. Pack, and J. S. Lee. 2002. Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica. Kor. J. Mycol. 30: 142-146.
DOI
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Lee, D. H., J. H. Kim, and J. S. Lee. 2009. Effect of pears on the quality and physiological functionality of makgeoly. Korean J. Food Nutr. 22: 606-611.
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Lee, D. H., J. H. Kim, J. S. Park, Y. J. Choi, and J. S. Lee. 2004. Isolation and characterization of a novel angiotensin Iconverting enzyme inhibitory peptide derived from the edible mushroom Tricholoma giganteum. Peptides 25: 621-627.
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Park, C. S. and T. S. Lee. 2002. Quality characteristics of Takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302.
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Rhyu, M. R., Y. J. Nam, and H. Y. Lee. 1996. Screening of angiotensin converting enzyme inhibitors in cereals and legumes. Food Biotechnol. 5: 334-347.
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So, M. H. 1991. Improvement in the quality of takju by the combined use of Aspergillus awachii and Aspergillus oryzae. Korean J. Food Nutr. 4: 115-124.
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So, M. H., Y. S. Lee, S. H. Han, and W. S. Noh. 1999. Analysis of major flavor compounds in takju mash brewed with a modified nuruk. Korean J. Food Nutr. 12: 421-426.
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Saito, Y., K. Wanezaki, A. Kawato, and S. Imayasu. 1994. Structure and activity of angiotensin converting enzyme inhibitor peptide from sake and sake lees. Biosci. Biotechnol. Biochem. 58: 1767-1771.
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Seo, S. B., J. H. Kim, N. M. Kim, S. Y. Choi, and J. S. Lee. 2002. Effect of acasia (Robinia pseudoacasia) flower on the physiological functionality of Korean traditional rice wine. Korean J. Microbiol. Biotechnol. 30: 410-414.
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