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Lee SW, Kozukue N, Bae HW, Yoon TH. Studies on free sugars in various ginseng productsand Aanthopanax by gas liquid chromatography. Korean J. Food Sci. Technol. 11: 273-277 (1979)
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Lim SB, Jwa MK, Mok CY, Park YS, Woo GJ. Changes in microbial counts, enzyme activity and quality of foxtail mullet takju treated with high hydrostatic pressure during storage. Korean J. Food Sci. Technol. 36: 233-239 (2004)
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Lee J. Studies on the qualities of takju with various koji stains. MS thesis. Seoul Women's University, Seoul, Korea (1984)
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Hong HK. The effect on the composition of takju of addition of nuruk under varied condition. MS thesis, Seoul Women's University, Seoul, Korea (1984)
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Lee JS. Quality Characteristics flavor components of takju prepared by different raw materials. MS thesis, Seoul Women's University, Seoul, Korea (1982)
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Kim CJ, Choi WY. Studies on the quantitative change of thiamin during takju brewing. J. Korean Soc. Agric. Chem. 13: 105-109 (1970)
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Kim CJ, Choi WY. Studies on the quantitative change of riboflavin during takju brewing. J. Korean Soc. Agric. Chem. 13: 99-104 (1970)
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Kim SY, Oh MJ, Kim CJ. Studies on takju brewing with potatoes. J. Korean Soc. Agric. Chem. 17: 81-82 (1974)
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Lee WK, Kim JR, Lee MW. Studies on the changes in free amino acid and organic acid of takju prepared takju different koji strains. J. Korean Soc. Agric. Chem. 30: 323-327 (1987)
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Han EH. Quality characteristics and flavor components of takju prepared by different nuruks. MS thesis, Seoul Women's University, Seoul, Korea (1996)
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