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Sohn HS, Lee YS, Shin HC, Chung HK. 2000. Recent research for physiological mechanism of soybean in preventing and treating chronic diseases. Kor Soybean Digest 17:37-60.
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Kim SH, Lee YJ, Kwon DY. 1999. Isolation of angiotensin converting enzyme inhibitor from Doenjang. Kor J Food Sci Technol 31: 848-854.
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Kim YS, Rhee CH, Park HD. 2001. Isolation and characterization of a bacterium from Korean soy paste Doenjang producing inhibition of angiotensin converting enzyme. Kor J Food Sci Technol 33: 84-88.
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Choi SY, Cheigh MJ, Lee JJ, Kim HJ, Hong SS, Chung KS, Lee BK. 1999. Growth suppression effect of traditional fermented soybean paste (doenjang) on the various tumor cells. J Korean Soc Food Sci Nutr 28: 458-463.
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Chung KS, Yoon JD, Kwon DJ, Hong SS, Choi SY. 1997. Cytotoxicity testing of fermented soybean products with various tumour cells using MTT assay. Kor J Appl Microbiol Biotechnol 25: 477-482.
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Yoon KD, Kwon DJ, Hong SS, Kim SI, Chung KS. 1996. Inhibitory effect of soybean and fermented soybean products on the chemically induced mutagenesis. Kor J Appl Microbiol Biotechnol 24: 525-528.
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Kwon DJ, Kim YJ, Kim HJ, Hong SS, Kim HK. 1998. Change of color in Doenjang by different browning factors. Kor J Food Sci Technol 30: 1000-1005.
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Lee SK, Kim ND, Kim HJ, Park JS. 2002. Development of traditional Doenjang improved in color. Kor J Food Sci Technol 34: 400-406.
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Shin TS, Park CK, Lee SH, Han KH. 2005. Effects of age on chemical composition in sun-dried salts. Kor J Food Sci Technol 37: 312-317.
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Lee MJ, Kim HD, Park JW, Kim DS. 1992. Comparison of the antioxidant activity of melanoidin with commercial antioxidants and their synergistic effects. J Korean Soc Food Nutr 21: 686-692.
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Kwak EJ, Park WS, Lim SI. 2003. Color and quality properties of Doenjang added with citric acid and phytic acid. Kor J Food Sci Technol 35: 455-460.
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Hyun KW, Lee JS, Ham JH, Choi SY. 2005. Isolation and identification of microorganism with potent fibrinolytic activity from Korean traditional doenjang. Kor J Microbiol Biotechnol 33: 24-28.
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Kim DH, Song HP, Kim KY, Kim JO, Byun MW. 2004. A correlation between fibrinolytic activity and microflora in Korean fermented soybean products. J Korean Soc Food Sci Nutr 33: 41-46.
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Chang M, Chang HC. 2007. Characteristics of bacterial-Koji and Doenjang (soybean paste) made by using Bacillus subtilis DJI. Kor J Microbiol Biotechnol 35: 325-333.
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Heo OS, Oh SH, Shin HS, Kim MR. 2005. Mineral and heavy contents of salt and salted-fermented shrimp. Kor J Food Sci Technol 37: 519-524.
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Kwak EJ, Lim SI. 2003. Effect of addition time of antibrowning agents of browning and fermentation characteristics in Doenjang. J Korean Soc Food Sci Nutr 32: 495-500.
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Rhee CH, Lee JB, Jang SM. 2000. Changes of microorganisms, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lintinus edodes during fermentation. J Kor Soc Agric Chem Biotechnol 43: 277-284.
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Park BJ, Jang KS, Kim DH, Yook HS, Byun MW. 2002. Changes of microbiological and physicochemical characteristics of Doenjang prepared with low salt content and gamma irradiation. Kor J Food Sci Technol 34: 79-84.
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Kim SJ, Kim HL, Ham KS. 2005. Characterization of Kimchi fermentation prepared with various salts. Kor J Food Preserv 12: 395-401.
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Jo EJ, Shin DH. 1998. Study on the chemical compositions of sun-dried, refined, and processed salt produced in Chonbuk area. J Fd Hyg Safety 13: 360-364.
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Kim JS, Choi SH, Lee SD, Lee GH, Oh MJ. 1999. Quality changes of sterilized soybean paste during its storage. J Korean Soc Food Sci Nutr 28: 1069-1075.
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Kim EY, Rhyu MR. 2000. The chemical properties of Doenjang prepared by monascus Koji. Kor J Food Sci Technol 32: 1114-1121.
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