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Kim CJ, Kim DY, Oh MJ, Lee SK, Lee SO, Chung ST, Chung JH. Fermentation Technology. Sunjinmunwhasa, Seoul, Korea. pp. 79-103 (1990)
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Kim CJ. Microbiological and enzymological studies on takju brewing. J. Korean Agr. Chem. Soc. 10: 69-100 (1968)
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Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH. Changes in physicochemical and sensory characteristics of rice wine, yakju prepared with different amount of red yeast rice. Korean J. Food Sci. Technol. 39: 309-314 (2007)
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Lee DS, Park HS, Kim K, Lee TS, Noh BS. Determination and multivariate analysis of flavour components in the Korean folk sojues using GC-MS. Korean J. Food Sci. Technol. 26: 750-758 (1994)
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Kim JL. Studies on the quantitative changes in amines and minerals of takju fermentation. MS thesis. Seoul Women's University. Seoul, Korea (1986)
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Merck Index: An Encyclopedia of Chemicals. Drugs and Biochemical. p. 220, 1271, 1416. Merck Co. Inc., Whitehouse Station, NJ, USA (1992)
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Lee TS, Han EH. Volatile components in mash of takju by using Rhizopus japonicus nuruks. Korean J. Food Sci. Technol. 32: 691-698 (2000)
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Hong SW, Hah YC, Min KH. The biochemical constituents and their changes during the fermentation of takju mashes and takju. Korean J. Microbiol. 8: 107-115 (1970)
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Lee JS, Lee TS, Park SO, Noh BS. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 316-323 (1996)
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Kim CJ. Studies on the quantitative changes of organic acid and sugars during the fermentation of takju. J. Korean Agr. Chem. Soc. 8: 33-42 (1963)
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Lee J. Studies on the qualities of takju with various koji strains. MS thesis. Seoul Women's University. Seoul, Korea (1994)
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Lee TS, Han EH. Volatile flavor component in mash takju prepared by using Aspergillus oryzae nuruks. Korean J. Food Sci. Technol. 33: 366-372 (2001)
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Merck Index, An Encyclopedia of Chemicals, Drugs, and Biologicals, 12th ed. p. 1130, 1270, 552, 547, 1129, 737, 88, 97, 149, 326, 8, 243, 220, 752. Merck Co. Inc., Whitehouse Station, NJ, USA (1992)
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Han EH, Lee TS, Noh BS, Lee DS. Volatile flavor component in mash takju prepared by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
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Kim CJ. Studies on the components Korean sake (part 2). Detection of the free amino acids in takju by paper partition chromatography. J. Korean Agr. Chem. Soc. 9: 59-64 (1968)
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Encyclopedia Chimica Vol. 11. p. 110, 811, 847, Vol. 2, p. 481 Kyolis Publishing & Printing Co., Ltd., Tokyo, Japan (1964)
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Lee WK, Kim JR, Lee MW. Studies of the changes in the free amino acids and organic acids of takju prepared with different koji strains. J. Korean Agr. Chem. Soc. 30: 323-327 (1987)
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Nishiya T. Composition of soju. J. Jpn. Soc. Brew. 72: 415-432 (1977)
DOI
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Chung JH. Studies on the identification of organic acids and sugars in the fermented mash of the takju made from different raw materials. J. Korean Agr. Chem. Soc. 8: 39-43 (1967)
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Lee TS, Choi JY. Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950 (2005)
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In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojues and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995)
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Lee JS, Lee TS, Choi JY, Lee DS. Volatile flavor components in mash of nonglutinous rice takju during fermentation. J. Korean Agr. Chem. Soc. 39: 249-254 (1996)
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Lee SR. Korean Fermented Foods. Ewha Women's University Press, Seoul, Korea. pp. 222-294 (1986)
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Lee TS, Choi JY. Volatile flavor components in takju fermented with mashed glutinous rice and barley rice by using different nuruks. Korean J. Food Sci. Technol. 29: 563-570 (1997)
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So MH, Lee YS, Han SH, Noh WS. Analysis of major flavor compounds in takju mash brewed with a modified nuruk. Korean J. Food Nutr. 12: 421-426 (1999)
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Yuda J. Volatile compounds from beer fermentation. J. Jpn. Soc. Brew. 71: 818-830 (1976)
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Lee WK. Studies on the qualities of takju prepared with different koji strains. MS thesis. Seoul Women's University. Seoul, Korea (1986)
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