1 |
Lee, C. H. (1993) The history of Korean wines. BioIndustry 6: 58-68.
|
2 |
Lee, D. H., W. J. Park, J. C. Lee, D. H. Lee, and J. S, Lee (2005) Manufacture and physiological functionality of Korean traditional wine by using gugija (Lycii fructus). Korean J. Food Sci. Technol. 37: 789-794.
|
3 |
Lee. H. S., C. S. Park, and J. Y. Choi (2010) Quality characteristics of the mashes of Takju, prepared using different yeasts. Korean J. Food Sci. Technol. 42: 56-62.
|
4 |
Yu, T. S., H. Y. Kim., J. Hong, H. P. Ha, T. Y. Kim, and L. W. Yoon (1996) Bibliographical study on microorganism of Nuruk. J. Korean Soc. Food Nutr. 25: 170-179.
|
5 |
Cho, J. S. (1994) Today and the future of Korean wine studies. Wine Industry 4: 25.
|
6 |
Balajee, S. A., A. M. Borman, M. E. Brandt, J. Cano, M. Cuenca-Estrella, E. Dannaoui, J. Guarro, G. Haase, C. C. Kibbler, W. Meyer, K. O'onnellK, C. A. Petti, J. L. Rodriguez-Tudela, D. Sutton, A. Velegraki, and B. L. Wickes (2009) Sequence-based identification of Aspergillus, Fusarium, and Mucorales species in the clinical mycology laboratory: Where are we and where should we go from here? J. Clin. Microbiol. 47: 877-884.
DOI
|
7 |
Song, J. C., H. J. Park, and W. C. Shin (1997) Changes of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food. Sci. Technol. 29: 895-900.
|
8 |
Lee, S. B. K. H. Ko, J. Y. Yang, and S. H. Oh (2001) pp. 205-218. Food Fermentation. Hyoil Publishing.
|
9 |
Kim, H. S. and S. E. Gilliland (1983) Lactobacillus acidophillus as a dietary adjunct for milk to aid lactose in humans. J. Dairy Sci. 66: 959-966.
DOI
|
10 |
Kulp, W. L. (1927) Scientific apparatus and laboratory methods an agar medium for plating L. acidophillus and L. bulgaricus. Science 66: 512-513.
DOI
|
11 |
Kuiken, K. A., W. H. Norman, C. M. Lyman, F. Hale, and L. Blotter (1943) The microbiological determination of amino acid. J. Biol. Chem. 151: 615-625.
|
12 |
Koroleva, N. S. and N. A. Bavina (1970) Effect of conditions of kefir fungus cultivation on the microflora and biochemical characteristics of kefir starters. Proceedings of 8th International Dairy Congress, No. 1E, Sydney.
|
13 |
Jeong, J. W., K. J. Park, M. H. Kim and D. S. Kim (2006) Quality characteristics of Takju fermentation by addition of chestnut peel powder. Korean J. Food Preserv. 13: 329-336.
|
14 |
Lee, T. J., D. Y. Hwang, C. Y. Lee, and H. J. Son (2009) Changes in yeast cell number, total acid and organic acid during production and distribution processes of Makgeolli, traditional alcohol of Korea. Korean J. Microbiol. 45: 391-396.
|
15 |
Song, J. C., H. J. Park, and W. C. Shin (1997) Change of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900.
|
16 |
Kim, J. Y. and Y. H. Yi (2008) pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added wheat flour Takju during fermentation. Food Eng. Prog. 12: 71-77.
|
17 |
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.
|
18 |
Song, J. C., H. J. Park, and W. C., Shin (2006) Suppression of solid matters precipitation of Takju and its quality improvement by carrageenan. Korean J. Food Nutr. 19: 288-295.
|
19 |
Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee (1997) Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562.
|
20 |
Lee, J. S., T. S. Lee, J. Y. Choi, and D. S. Lee (1996) Volatile flavor components in mash of nonglutinous rice Takju during fermention. Agr. Chem. Biotechnol. 39: 249-254.
|
21 |
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.
|
22 |
Lee, J. S., T. S. Lee, B. S. Noh, and S. O. Park (1996) Characteristics of mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 330-336.
|
23 |
Park, C. S (2002) Quality characteristics of Takju prepared by what flour Nuruks. Korean J. Food Sci. Technol. 34: 296-302.
|
24 |
Song, J. C. and H. J. Park (2003) Takju brewing using the uncooked germinated brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854.
DOI
|
25 |
Bae, K., K. S. Shin, H. Ryu, C. Kwon, and H. Sohn (2007) Identification and fermentation characteristics of lactic acid bacteria isolated from the fermentation broth of Korean traditional liquor, andong-soju. Korean J. Microbiol. Biotechnol. 35: 310-315.
|
26 |
Seo, M., J. Lee, B. H. Ahn, and S. K. Cha (2005) The changes of microflora during the fermentation of takju and yakju. Korean J. Food. Sci. Technol. 37: 61-66.
|