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Choi SY, Sung NJ, Kim HJ. 2006. Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu (Betula costata T.) saps. Korean J Food Nutr 19:318-326
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Cho SH, CHoi YJ, Oh JY, Kim NG, Rho CW, Choi CY, Cho SH. 2007. Quality characteristics of Kanjang (soy sauce) fermentation with bamboo sap, xylem sap and Gorosoe. Korean J Food Preserv 14:294-300
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Jeong YU, Lee H, Park H, Kim K, Kim S, Park YJ. 2018. Studies on antioxidant, anti-inflammation and tyrosinase inhibitory activities of Melissa officinalis extracts and their fractions. J Soc Cosmet Sci Korea 44:465-475
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Oh HS, Kim JH. 2006. Development of functional soy-based stew sauce including hot water extract of Cornus officinalis. S. et Z. J Korean Soc Food Cult 21:550-558
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Oh KH, Song HS. 2013. Sensory evaluation of seasoned soy sauce with hutgae (Hovenia dulcis Thumb) fruit and pear extracts. Korean J Food Nutr 26:323-328
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Shin JH, Chung MJ, Kim HS, Kim HJ, Sung NJ. 2001. The effect of soybean and hearbs on formation of N-nitrosamine during the fermentation of low salted anchovy. Korean J Food Nutr 14:204-210
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Ryu KY, Kim AG, Kim TS, Lee HH, Seo KW, Cho BS. 2018. Inhibition effect of herbs on the rancidity of soybean oil. Korean J Food Preserv 25:36-43
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Yu MH, Chae IG, Jung YT, Jeong YS, Kim HI, Lee IS. 2011. Antioxidative and antimicrobial activities of methanol extract from Rosmarinus officinalis L. and their fractions. J Life Sci 21:375-384
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