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Lee HJ, Cha KH, Park JH (2004). Quality characteristics of injeulmi by different ratio of Kugija(Lycii fructus) power. Korean J Food Cookery Sci 20(4): 409-417.
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Lee MY (2005). Physicochemical characteristics of Lycil fructus and preservation characteristics of Lycil fructus added Seolgiddeok and Jeolpyeon. Ph.D. Thesis, Sejong University, Seoul.
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Oh HS, Kim JH (2006). Development of functional soy-based stew sauce including hot water extract of Comus offcinalis S. Korean J Food Culture 21(5): p550-p558.
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Park SY (2004). A study on the oxidative stability and quality characteristics of cookies made of Lycii fructus powder. MS Thesis, Mokpo National University, Mokpo.
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Shin JW (2004). Quality properties of white bread with Corni fructus. MS Thesis, Sunchon National University. Sunchon.
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Song JH, Baek SY, Lee DH, Jung DH, Kim HK, Lee JS (2011). Screening of fungal Nuruk and yeast for brewing of Gugija-Liriope tuber traditional rice wine and optimal fermentation condition. The Korean Journal of Mycology 39(1):78-84.
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Yoo KM, Seo WY, Seo HS, Kim WS, Park JB, Hwang IK (2004). Physicochemical characteristics and storage stabilities of sauces with added yuza (Cirus junos) juice. Korean J Food Cookery Sci 20 (4):403-408.
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Kim HK, Na GM, Ye SH, Han HS (2004). Extraction characteristics and antioxidative activity of Lycium chinense extracts. Korea Journal of Food Preservation 11(3):352-357.
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Kang BS, Kim JI, Moon SW (2012.). Quality characteristics of yogurt added with Sansuyu(Corni fructus) extracts. The Korean Journal of Culinary Research 18(3):180-190.
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Kim DH, Ahn BY, Park BH (2003). Effect of Lycium chinense fruit on the physicochemical properties of kochujang. Korean J Food Sci Technol 35(3):461- 469.
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Kim HD (2004). The mineral contents, viscosity and sensory characteristics of demi-glace sauce according to the varying quantity of omija added. Korean J Food Culture 16(6):667-677.
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Kim MH, Lee YJ, Kim DS, Kim DH (2003). Korean J Soc. Food Cookery Sci 19(2):165-173.
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Kim MJ, Chung KJ and Jang MS (2006). Effect of kugija( Lycium chinese Miller) extract on the physicochemical properties of nabak kimchi during fementation. Korean J Food Cookery Science. 22 (6):832-839.
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Kim YA (2005). Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34(3):403-407.
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Kwak EJ, An JH, Lee HG, Shin MJ, Lee YS (2002). A study of physicochemical characteristics and sensory evaluation according to development of herbal sauces of jujube and omija. J Korean Socl Foo Sci Nutr 31(1):7-11.
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Kwon KD, Park WJ, Kim SA (2008). Product attributes and new product strategies affecting consumer purchases of Lycium chinense. Korean J Food Preserv 15(4):612-616.
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