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대한한의과대학 공동교재편찬위원회. 2005. 본초학. 영림사. 서울. pp579-581
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과학기술학회마을
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채수규, 강갑석, 류인덕, 마상조, 방광웅, 오문헌, 오성훈. 2004. 식품분석학. 지구문화사. 서울. pp106-107
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Park SK, Kyung KH. 1986. Pigment-forming bacteria in the presence of L-tyrosine and their possible role in the browning of fermented soybean products. Korean J Food Sci Technol 18(5):376-381
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Lee KI, Moon RJ, Lee SJ, Park KY. 2001. The quality assessment of doenjang added with Japanese apricot, garlic and ginger and Samjang. Korean J Soc. Food cookery Sci 17(5): 472-477
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Seo JH, Jeong YJ. 2001. Quality characteristics for doenjang using squid internal organs. Korean J Food Sci Technol 33(1):89-93
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Lee YH, Park SK, So KI, Moon JS, Sohn MY. 2000. Quality characteristics of home made doenjang, a traditional Korean soybean paste. Korean J Soc. Food Cookery Sci 16(2):121-127
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Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutagenic effect of doenjang toward aflatoxin b1. J Korean Soc Food Nutr 19(2):156-162
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Lee JH, Lee SR. 1994. Analysis of Phenolic Substances Content in Korean Plant Foods. Korean J Food Sci Technol 26(3): 310-316
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DOI
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Chung BM, Noh SB. 2004. Physicochemical quality comparison of commercial Doenjang and traditional green tea Doenjang. Korean J Soc. Food Sci. 33(1):132-139
DOI
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Oh HJ, Moon HK, Kim CS. 2003. Development of yeast leavened pan bread using commercial doenjangs. Korean J Soc Food Sci 32(7):1002-1010
DOI
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Jung SW, Kwon DJ, Koo MS, Kim YS. 1994. Quality characteristics and acceptance for doenjang prepared with rice. Agric Chem & Biotech 37(4):266-271
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Yoo SK, Kang SM, Noh YS. 2000. Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean pastes. Korean J Food Sci Technol 32(6):1266- 1270
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Cheigh HS, Lee JS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture. Korean J Food Sci. Technol 22(3):332-336
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