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Bang HY, Park MH, Kim GH. Quality haracteristics of Gochujang prepared with Paecilomyces japonica from silkworm. Korean J. Food Sci. Technol. 36: 44-49 (2004)
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Chang MI, Kim JY, Kim US, Back SH. Antioxidant, tyrosinase inhibitory, and anti-proliferative activities of Gochujang added with Cheonggukjang powder made from sword bean. Korean J. Food. Sci. Technol. 45: 221-226 (2013)
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Cho SC, Kim DH, Park CS, Koh JH, Pyun YR, Kook MC. Production of GABA-rich Tomato Paste by Lactobacillus sp. Fermentation. Korean J. Food Nutr. 25: 26-31 (2012)
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Choi CY, Kim MD. Isolation of a potent producing Bacillus subtilis from Kimchi. Korean J. Microbiol. Biotechnol. 45: 12-18 (2017)
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Choo JJ. Anti-obesity effects of Gochujang in rats fed on a high fat diet. Korean Nutr. Sci. 33: 787-793 (2000)
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Chung HT, Pae HO, Choi BM, Billiar TR, Kim YM. Nitric oxide as a bio regulator of apoptosis. Biochemical and Biophysical Research Communications 282: 1075-1079 (2001)
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Desai A, Vyas T, Amiji M. Cytotoxicity and apoptosis enhancement in brain tumor cells upon coadministration of paclitaxel and ceramide in nanoemulsion formulations. J. Pharm. Sci. 97: 2745-2756 (2008)
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Hong JH, Kim HJ, Choi YH, Lee IS. Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. J. Korean Soc. Food Sci. Nutr. 37: 957-964 (2008)
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Hwang ES, Phyllis E. Effect of tomatoes and lycopene on prostate cancer prevention and treatment. J. Korean Soc. Food Sci. Nutr. 33: 455-462 (2004)
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Jo SW, Kim EJ, Yim EJ, Kim JK, Jeong DY. Physicochemical and biological properties of Gochujang in the presence of fermented apple products. Korean J. Food Preserv. 26: 201-210 (2019)
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Jung SA, Kim KBWR, Kim DH, Cho JY, Kim TW, Ahn DH. Lipase inhibitory mode of dieckol isolated from Eisenia bucyclisethanol extract. Korean J. Microbiol. Biotechnol. 41: 112-118 (2012)
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Kim SH, Lee YJ, Kwon DY. Isolation of angiotensin converting enzyme inhibitor from Doenjang. Korean J. Food Sci. Technol. 31: 848-854 (1999a)
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Kim SH, Yang JL, Song YS. Physiological functions of Chongkukjang. Food Industry Nutr. 4: 40-46 (1999b)
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Kim YS, Song GS. Characteristics of kiwifruit-added traditional Gochujang. Korean J. Food Sci. Technol. 34: 1091-1097 (2002)
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Kim JY, Park KY, Yang HS, Cho Ys, Jeong CH, Shim KH, Lee ST, Seo KI. Anticancer and immuno-acticity of methanol extract from onion Gochujang. Korean J. Food Preserv. 12: 173-178 (2005)
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Kim JH, Song HS, Yang JY. Nutritional characteristics of Gochujang added with fermented extracts of Hizikia fusiforme. Korean J. Food Hyg. Satety 27: 473-478 (2012a)
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Lee DJ, Lee JY. Antioxidant activity by DPPH assay. Korean J. Medicinal Crop. Sci. 12: 187-194 (2004)
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Kim OS, Sung JM, Rye HS. Antioxidative activity and quality characteristics of Kochujang amended with different ratios of Deodeok (Condonopsis lanceolata) root powder. J. East Asian Soc. Dietary Life 22: 667-676 (2012b)
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Kwon OJ, Lee HY, Kim TH, Kim SG. Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides. Korean J. Food Preserv. 21: 421-426 (2014)
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Lee ES, Jo SW, Yim EJ, Kim YS, Park HS, Kim MK, Cho SH. Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food. Korean J. Food Preserv. 21: 866-877 (2014)
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Lee JN, Kim HE, Kim YS. Anti-diabetic and anti-oxidative effects of Opuntia humifusa Cladodes. J. Korean Soc. Food Sci. Nutr. 43: 661-667 (2014)
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Lee JS, Cho MS, Hong JS. Quality characteristics of sulgidduk containing added tomato powder. Korean J. Food Cookery Sci. 24: 375-381 (2008)
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Lee Km, Jeong GT, Park DH. Study of antimicrobial and DPPH radical scavenger activity of wood vinegar. J. Biotechnol. Bioeng. 19: 381-384 (2004)
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Na SE, Seo KS, Choi JH, Song GS, Choi DS. Preparation of low slat and functional Gochujang containing chitosan. Korean J. Food Nutr. 10: 193-200 (1997)
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Lim SY, Rhee SH, Park KY, Yun HS, Lee WH. Inhibitory effect of methanol extracts and solvent fractions from Doenjang on mutagenicity using in vitro SOS chromotest and in vivo Drosophila mutagenic system. Korean J. Food Sci. Nutr. 33: 1432-1438 (2004b)
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Song HS, Kim YM, Lee KT. Antioxidant and anticancer activities of traditional Gochujang added with garlic porridge. J. Life Sci. 18: 1140-1146 (2008)
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