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Oh, S.H., Oh, Y.K., Park, H.H. and Kim, M.L. (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage, Korean J. Food Preserv., 10, 347-353
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Son, J.Y., Son, H.S. and Cho, W.D. (1998) Antioxidant effect of onion skin extract. J. Korean Soc. Food Sci., 14, 16-20
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Park, N.Y. (2003) studies on the antimicrobial and utilization of chitosan. Ph. D. Thesis, Catholic University of Daegu, Korea
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Kim, C.S. and Choi, K.J. (1998) Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. Korean J. Ginseng Sci., 22, 205-210
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Park, P.S., Lee, B.R. and Lee, M.Y. (1994) Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23, 750-756
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Park, Y.K. and Park, M.W. (1998) Changes of physicochemical and sensory characteristics of Oiji (Korean Pickled Cucumbers) prepared with different salts, J. Korean Soc. Food Sci. Nutr., 27, 419-424
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Lee, H.J. and Kim, J.K. (2000) The changes of components and texture out of carrot and radish pickles during the storage, Korean J. Food Nutr., 13, 563-569
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Park, P.S., Lee, B.R., and Lee, M.Y. (1991) Effects of onion diet on carbon tetrachloride toxicity of rats. J. Korean Soc. Food Nutr., 20, 121-125
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Yoon, K.S. and Kim, S.D. (1997) Preparation of functional and coloring soybean curd using natural products. Korea Soybean Digest, 14, 21-26
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