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Jung ST, Rhim JW, Kim DH. Fermentation characteristics of honey wine by Saccharomyces bayanus. Korean J. Food Sci. Technol. 31: 1044-1049. 1999.
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Kim DH, Rhim JW, Jung ST. Clarification and aging of fermented honey wine. Korean J. Food Sci. Technol. 31: 1330-1336. 1999.
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Lee HJ, Park CH, Son HU, Nam DY, Lee SR, Park KH, Heo JC, Lee SH. Preliminary quality analysis between native bee honeys produced from Jukjang area. Korean J. Food Preserv. 17: 307-310. 2010.
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Kim, YW. The characterization of anthocyanin pigments prepared from cherry (Prunus serrulata L. var. spontanea Max. wils.) for the potential sources of red colorant. J. Korean Soc. Agric. Chem. Biotechnol. 42: 134-139. 1999.
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Lee SA, Kim KH, Lee SY, Joung KH, Cho SH, Yook HS. Physicochemical properties of flowering cherry (Prunus serrulata L.) fruits according to cultivars. J. Korean Soc. Food Sci. Nutr. 38: 574-579. 2009.
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Kim KH, Lee KH, Kim SH, Kim NY, Yook HS. Quality characteristics of jelly prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J. Korean Soc. Food Sci. Nutr. 39: 110-115. 2010.
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Kim KH, Yun MH, Jo JE, Yook HS. Quality characteristics of cookies containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit. J. Korean Soc. Food Sci. Nutr. 38: 920-925. 2009.
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Kim SG. Deacidification of new wild grape wine. Korean J. Food Nutr. 9: 265-270. 1996.
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Kim EY, Park RW, Ham SW, Park JW. Lifenpattern for health recognition and management of chronic diseases in the elderly. J. Korea Academia-Industrial Cooperation Society. 11: 3366-3374, 2010.
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Lee DC, Lee SY, Cha SH, Choi YS, Rhee HI Characteristics of native-bee honey harvested in Kangwon-area. Korean J. Food Sci. Technol. 29: 1082-1088. 1997.
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Hwang Y, Lee KK, Jung KT, Ko BR, Choi DC, Choi YG, Eun JB. Manufacturing of wine with watermelon. Korean J. Food Sci. Technol. 36: 50-57. 2004.
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Kang SJ, Kim AJ, Lee MS, Lee YH, Ji JK. The effect of enhancing eye-wrinkle applying traditional herb medicine cosmetics. J. Korea Academia-Industrial Cooperation Society. 12: 335-340. 2011.
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ScienceOn
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Hong KW, Kim HC, Jung IK. A study of experts` perceptions on local food. J. Korea Academia-Industrial Cooperation Society. 11: 4742-4751. 2010.
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Yook HS, Kim KH, Park JE, Shi HJ, Antioxidative and antiviral properties of flowering cherry fruits(Prunus serrulata L. var. spontanea). Am. J. Chin. Med. 38: 937-948. 2010.
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Kim ES, Rhee CO. Analysis and quantitation of di- and trisaccharides in native-bee honeys using capillary gas chromatography. Korean J. Food Sci. Technol. 27: 605-611. 1995.
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Kang SA, Lee EY, Kim SM, Lee JC, Jang KH. Characterization of formation of fructose during acid hydrolysis and enzyme treatment of fructose saccharides. Korean J. Biotechnol. Bioeng. 21: 140-143. 2006.
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Han WC, Ji SH, Surh JH, Kim MH, Lee JC, Kim SH, Jang KH. Effect of supplementation of Rubus crataegifolius on fermentation characteristics of Rosa rugosa wine. J. East Asian Soc. Dietary Life. 20: 321-327. 2010.
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Albright SC, Winston WL, Zappe C. Data analysis and decision making with Microsoft Excel. Pacific Grove, Calif. Brooks/Cole Publishing Co. California, USA. 1999.
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Schramm K. Zymurgy. Available from: http://www.beertown.org. Accessed Nov/Dec. 21-25, 2005.
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Kahoun D, Rezkova S, Veskrnova K, Kralovsky J, Hokapek M. Determination of phenolic compounds and hydroxymethyl furfural in meads using high performance liquid chromatography with coulometric-array and UV detection. J. Chromatog. A 1202: 19-33. 2008.
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Sarneckis C, Dambergs RG, Jones P, Mercurio M, Herderich MJ, Smith P. Quantification of condensed tannins by precipitationwith methyl cellulose: development and validation of an optimized tool for grape and wine analysis. Aust. J. Grape and Wine Res. 12: 39-49. 2006.
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Kim SY, Kim SK. Winemaking from new wild grape. Korean J. Food Nutr. 10: 254-262. 1997.
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