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Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21: 360-366.
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Kim MH, Chae HS. 2011. A study of the quality characteristics of Yanggaeng supplemented with Codonopsis lanceolata Traut (Benth et. Hook). J East Asian Soc Dietary Life 21: 228-234.
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Jeon SW, Hong CO, Kim DS. 2005. Quality characteristics and storage stability of yanggaengs added with natural coloring ingredient. J Res Inst Eng Technol 12: 19-34.
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Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271.
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Kim AJ, Han MR, Lee SJ. 2012. Antioxidative capacity and quality characteristics of Yanggaeng using fermented red ginseng for the elderly. Korean J Food & Nutr 25: 83-89.
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Kim AJ, Lee SH, Jung EK. 2013. Quality characteristics of Yanggaeng with white, red and black ginseng powder. J East Asian Soc Dietary Life 23: 78-84.
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Oh HL, Ahn MH, Kim NY, Song JE, Lee SY, Song MR, Park JY, Kim MR. 2012. Quality characteristics and antioxidant activities of yanggeng with added Rehmanniae radix Preparata concentrate. Korean J Food Cookery Sci 28: 1-8.
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Ahn JJ, Kim DW. 2010. Characteristics of yanggeng supplemented by deer antler extract. J Appl Orient Med 10: 1-7.
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Lee SM, Choi YJ. 2009. Quality characteristics of yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19: 769-775.
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Kim AJ. 2012. Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22: 62-67.
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Choi IK, Lee JH. 2013. Quality characteristics of yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42: 313-317.
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Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42: 143-147.
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Choi HS, Zhu MF, Kim CS, Lee JH. 2003. Studies of name and herbal origins of Ha-Soo-Oh. Korean J Orient Med 9: 81-89.
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Choi JW, Lee HS, Kim YE, Kim BM, Kim IH, Lee CH. 2012. Effect of Cynanchi wilfordii Radix extracts on lipid compositions and blood pressure in spontaneously hypertensive rats. J Korean Soc Food Sci Nutr 41: 345-350.
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Kim MJ, Kim IJ, Nam SY, Lee CH, Song BH. 2002. Effects of sowing method and planting density on growth and root yield of Cynanchum wilfordii Hemsly. Korean J Crop Sci 47: 418-421.
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Kim HS. 2004. Effect of Cynanchum wilfordii extract on serum lipid components and enzyme activities in hyperlipidemic and streptozotocin-induced diabetic rats. Korean J Human Ecol 7: 1-11.
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Park GS, Bae MJ, Seo GJ. 2011. Quality characteristics of the Hasuo (Polygoni multiflori Radix) muffin prepared with different types of sweeteners. Korean J Food Preserv 18: 836-843.
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Park JS, Lee JS. 2011. The promoting effect of Pleuropterus cilinervis extracts fermented with Lactobacillus rhamnosus on hair growth. Korean J Microbiol Biotechnol 39: 345-349.
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Chang KC, Lee DU. 2000. Vasodilatory effect of the alkaloid component from the roots of Cynanchum wilfordi Hemsley. Korean J Life Sci 10: 584-590.
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Seo H, Seo GY, Ko SZ, Park YH. 2011. Inhibitory effects of ethanol extracts from Polygoni multiflori Radix and Cynanchi wilfordii Radix on melanogenesis in melanoma cells. J Korean Soc Food Sci Nutr 40: 1086-1091.
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Nam SJ, Park GS. 2012. Optimization and quality characteristics of sulgidduk added with Hasuo (Polygoni multiflori Radix). J East Asian Soc Dietary Life 22: 25-32.
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Lee GS, Park GS. 2011. Quality characteristics of jeungpyun prepared with different ratios of Polygonum multiflorum Thunb powder. Korean J Food Cookery Sci 27: 35-46.
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Kim HA, Lee KH. 2012. Quality characteristics of yanggeng made with various sweeteners. J East Asian Soc Dietary Life 22: 818-825.
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Park EY, Kang SG, Jeong CH, Choi SD, Shim KH. 2009. Quality characteristics of Yangganeng added with paprika powder. J Agric Life Sci 43: 37-43.
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Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20: 415-422.
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Jeong BM. 2004. Nutritional components of yanggeng prepared by different ratio pumpkin. Korean J Soc Food Cookery Sci 20: 614-618.
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Min SH, Park OJ. 2008. Quality characteristics of yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Asian Soc Dietary Life 18: 9-13.
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