1 |
世界有用植物辭典. (1989) 平凡社, 東京, p 53
|
2 |
中約大辭典. (1985) 上海科學技術出版社, 東京, p 559
|
3 |
Wilson, A.M., Work, T.M., Bushway, A.A. and Bushway, R.J. (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci., 46, 300-306
DOI
|
4 |
Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acids and sugar in tomato juice. J. Food Sci., 51, 571-580
DOI
|
5 |
Shin, K.R., Kim, B.C., Yang, J.Y. and Kim, Y.D. (1999) Characterization of Yakju prepared with yeasts from gruits. 1. volatile components in Yakju during fermentation. J. Korean Soc. Food Sci. Nutr., 28, 794-800
|
6 |
Bae, I.Y., Yoon, E.J., Woo, J.M., Kim, J.S., Lee, H.G. and Yang, C.B. (2002) The development of korean traditional wine using the fruits of Opuntia ficus-indica var. saboten-I. -Characteristics of mashes and sojues-. J. Korean Soc. Agric. Chem. Biotechnol., 45, 11-17
|
7 |
Kim, J.Y. and Koh, J.S. (2004) Fermentation characteristics of Jeju Foxtail Millet-wine by isolated alcoholic yeast and saccharifying mold. J. Korean Soc. Appl. Biol. Chem., 12, 85-91.
|
8 |
Lee, J.S., Lee, T.S., Park, S.O. and Noh, B.S. (1996) Flavor components in mash of takju prepared by different raw materials. Korean J. Food. Sci. Technol., 28, 316-323
|
9 |
Blosis MS. (1958) Antioxidant determination by the use of a stable free radical. Nature., 26 1199-1744
|
10 |
정동효, 장현기. (1990) 식품분석, 진로연구사, 서울, p 175-176
|
11 |
Kim, Y.J. (2004) The use of Korean traditional wines and a plan for encouraging it. MS thesis, Sookmyung Women's University.
|
12 |
Kook, S.J. (2003) Studies on the preparation of traditional ginseng wine with different treated ginseng. MS thesis, Hankyong National University, p 14
|
13 |
Kim, I.H., Kim, M.H., Kim, H.M. and Kim, Y.E. (1995) Effect of antioxidants on thermostability of red pigment in prickly pear. Korean J. Food Sci. Technol., 27, 10-13
|
14 |
Huh, C.K. (2006) Effect of recipe for chestnut wine on fermentation and quality characteristics, MS thesis Sunchon National University, p 50
|
15 |
Heo, S.D., Park, D.S., Ko, K.M., Kim, M.K., Son, O.K., Lee, D.S. and Shin, T.K. (2003) Antibacterial effect of Opuntia ficus-indica fermentation in cultured olive flounder. Paralichthys olivaceus. Kor. J. Vet. Publ. Health, 27, 143-147
|
16 |
Joung, H.S. (2004) Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. Saboten. Korean J. Soc. Food Cookery Sci., 20, 637-642
|
17 |
Lee, S.T., Kim, M.B., Song, G.W., Choi, S.U., Lee, H.J. and Heo, J.S. (2000) Effect of Dunggulle(Polygonatum odoratum) extracts on quality of Yakju. Korean J. Postharvest Sci. Technol., 7, 262-266
|
18 |
Duncan, D. B. (1995) Multiple range and multiple F test. Biometrics, 11
|
19 |
Lee, H.J. (1997) Study on antiulcer effects of Opuntia dillenii Haw. on stomach ulcer induced by waterimmersion stress in rats. MS thesis, Seoul National University
|