1 |
Cha YJ, Lee SM, Ahn BJ, Song NS and Jeon SJ : Substitution Effect of Sorbitol for Sugar on the quality stability of Yu Ja Cheong (Citron product) J. Korean Soc. Food Nutr. 19(1)13 1990
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2 |
Kim HYL, Kim MJ and Woo EY : Physicochemical and sersory properties of freshly squeezed mmge juice using domestic and irrported mmges. Korean J.Dietary culture 15(3):189.2000
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3 |
Jeong JW, Lee YC, Lee KM, Kim IH and Lee MS : Manufacture condition of Oleoresin using Citron Peel. Korean J. food Sci.Technol, 30(1)139, 1998
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4 |
Kumamoto H, Matsubara Y, llzuka Y, Okamoto K and Yoki K : Structure & hypotensive effect of flavoooid glycosides in yuzu peelings. NiptXtl NJgeikagaku Kaishi, 59:683(1985)
DOI
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5 |
Chung CY and Choi EK : Statistical analysis using SPSSWIN. Mooyukkyungyoungsa, 2000
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6 |
Ku, KH, Cho, JS, Park, WS and Nam YJ : Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi. Korean J. Food Sci. Technol. 31(6)794. 1999
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7 |
Korea Food & Drug Administration, Food Information p.33 Moonyoungsa. 2002
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8 |
Kim KO and Lee YC : Sensory evaluation of food. Hakyun Press 1991.
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9 |
Noh BS and Kim SY : Characteristics of erythritol and its applications. Korean Food Science and Technology 33(2), 2000
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10 |
Junnam Agricultural Research Center, Proceedings of Koheung citron experimental station Seminar. 1998
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11 |
Byun SH and Lee CH : Studies on Physicochemical Properties of Erythritol, Substitute Sugar. J. Korean Soc. Food Nutr. 19(1)13. 1990
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12 |
Kim SY, Oh DK, Kim SS and Kim O : Novel sweetner for the sugarless candy manufacture. Korean Food Science and Technology 29(3),53, 1996
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13 |
Lee YC, Kim IH, Park MH, Kim HK and Chung JW : The chemical components of citron extract. Korean J. Food Sci. Technol. 26(5)552, 1994
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14 |
Moon SW, Shin HK and Gi GE : Effects of xylitol and grapefruit seed extract on sensory value and fermentation of Baechu Kimchi. Korean J. Food Sci. Technol. 35(2), 246 2003
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15 |
Kim HYL and Park CW : Physicochemical and sensory characteristics of orange juice added with various levels of mannitol. Korean J.Dietary culture 15(3):195.2000
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16 |
Korea Food & Drug Administration, Food Information p.39 Moonyoungsa. 2002
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17 |
Noh BS and Kim SY : Characteristics of sugar alcohols and its application. 2000. Asia Publishing
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18 |
Kim DK, Kim SYm Lee, JK and Noh BS : Effects of xylose and xylitol on the organic fermentation of kimchi. Korean J.Food Sci. Technol. 32:889-895 2000
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19 |
Kim IC : Manufacture of citron jelly using citron extract. J. Korean Soc. Food Sci. Nutri. 28(2)396, 1999
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20 |
Kang IH : Taste of Korea, Korean Textbook Publishing Co., Seoul, 1997
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21 |
Chung JW, Kim DJ, Hwang JB and Jo YJ : Influence of the extraction method on quality of citron juice. Korean Hood Sci.technol. 26(6),704, 1994
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22 |
Kim MY : Relative sweetness of sucralose in various food systems and physicochemical and sensory properties of low calorie foods containing sucralose. P15. Thesis, Ewha Womans University 2000
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23 |
Lee HW, Kim YM, Shin DW and Sun BK : flavor component of Korean citron. Korean J. food Sci. Tech 19:361. 1987
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