1 |
Park, C.S. and Kim, M.L. (2010) Preparation and Characterization of Watermelon wine. Korean J. Food Preserv. 17(4), 549-556
과학기술학회마을
|
2 |
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
|
3 |
Cristina, J.K. and Brandes, W.B. (1974) Determination of sucrose, glucose and fructose by liquid chromatography. J. Agric. Food Chem., 22, 709-715
|
4 |
Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1224
DOI
ScienceOn
|
5 |
Marklund, S. and Marklund, G. (1974) Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem., 47, 469-474
DOI
ScienceOn
|
6 |
Kato, H., Lee, Cheon, N.V., Kim, S.B. and Hayase, F. (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem., 51, 1333-1338
DOI
|
7 |
Lee, H.W., Shin, D.H. and Lee, W.C. (1998) Morphological and chemical characteristics of mulberry (Morus) fruit with varieties. Korean J. Seric. Sci., 40, 1-7
|
8 |
Koh, G.C. (1995) Production and utilization technology of mulberry fruits(II). GOVP1199511593. Rural Development Administration, Korea
|
9 |
Suh, H.J., Kim, Y.S., Kim, J.M. and Lee, H. (2006) Effect of mulberry extract on the growth of yogurt starter cultures. Korean J. Food Sci. Ani. Resour., 26, 144-147
과학기술학회마을
|
10 |
Lee, J.H., Woo, K.J., Choi, W.S., Kim, A.J. and Kim, M.W. (2005) Quality Characteristics of Starch Oddi Dasik Added with Mulberry Fruit Juice. Korean. J. Soc. Food Cookery Sci., 21, 629-636
과학기술학회마을
|
11 |
Kim, I.S., Lee, J.Y., Lee, S.J., Yun, G.S. and Choi, S.W. (2004) Preparation of minimally processed mulberry (Morus spp.) juices. Korean J. Food Sci. Technol., 36, 321-328
과학기술학회마을
|
12 |
A.O.A.C. (2000). Official Methods of Analysis 17th Ed. Association of official Analytical Chemists. Washington DC., USA
|
13 |
National tax service technical service institute (2000) 12-5 Fruit wine jujeongbun. http://www.i.nts.go.kr
|
14 |
Kim, A.J., Yuh, C.S., Bang, I.S., Park, H.Y. and Lee, G.S. (2007) An Investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit powder. Korean J. Soc. Food Nutr., 20, 27-33
과학기술학회마을
|
15 |
Kwon, E.H., Jang, H.S., Kim, S.W., Choi, S.W., Rhee, S.J. and Cho, S.H. (2007) Effects of mulberry juice and cake powders on blood glucose and lipid lowering and erythrocytic antioxidative enzyme activities in streptozotocininduced diabetic rats. Korean J. Nutr. Soc., 40, 199-210
과학기술학회마을
|
16 |
Kim, H.B., Kim, S.Y., Lee, H.Y., Kim, S.L and Kang, S.W. (2005) Protective Effect against Neuronal Cell and Inhibitory Activity against bacteria of mulberry fruit extracts. Korean Soc. Crop Sci., 50, 220-223
과학기술학회마을
|
17 |
Cha W.S., Shin, H.R., Park, J.H., Oh, S.L., Lee, W.Y., Chun, S.S., Choo, J.W. and Cho, Y.J. (2004) Antioxidant activity of phenol compounds from mulberrry fruits. Korean J. Food Preserv., 11, 383-387
과학기술학회마을
|
18 |
Cho, M.Z. and Kim, A.J. (2007) The manufacturing and physiological evaluation of mulberry fruit tea. Korean J. Soc. Food Nutr., 20, 173-178
과학기술학회마을
|
19 |
Kang, B.T., Yoon, O.H., Lee, J.W. and Kim, S.H. (2009) Qualitative properties of wild grape wine having different aging periods. Korean J. Food Nutr. 22, 548-553
과학기술학회마을
|
20 |
Jung, G.T., Ju, I.O., Ryu, J., Choi, J.S. and Choi, Y.G. (2003) Studies on manufacture of wine using apricot. Korean J. Food Preserv., 10, 493-497
과학기술학회마을
|
21 |
Song, J.H., Chun, J.P., Na, K.C., Moon, J.H., Kim, W.S. and Lee, J.S. (2009) Optimal fermentation condition for development of high quality pear wine and characteristics of pear wines. Korean. J. Microbiol. Biotechnol, 37, 213-218
과학기술학회마을
|
22 |
Oh, K.K. (2004) Wine story, Asian Congress on Biotechnol., 11, 60-63
|
23 |
Kim, H.R., Kwon, Y.H., Kim, H.B. and Ahn, B.H. (2006) Characteristics of mulberry fruit and wine with varieties. J. Korean Soc. Appl. Bioi. Chem., 49, 209-214
과학기술학회마을
|
24 |
Dongeuhak Institute, Dongeubogam (Oriental Medicine, orginal author; Hur, J.), (1994) Ryo-gang Pub. Co., Seoul, Korea. p.2803
|
25 |
Lee, S.K., Lee, H.J., Kang, H.Y., Choi, D.H., Jo, H.J. and Lee, T.S. (2009) Studies on the chemical constituents biological activities of mulberry extracts. Korean J. Wood Sci. Technol., 37, 105-113
|
26 |
Ju, M.J., Kwon, J.H. and Kim, H.K. (2009) Physiological activities of mulberry leaf and fruit extracts with different extraction conditions. Korean J. Food Preserv., 16, 442-448
과학기술학회마을
|
27 |
Bae, S.M., Park, K.J., Kim, J.M, Shin, D.J., Hwang, Y.I and Lee, S.C. (2002) Preparation and characterization of sweet perslmmon wine J. Korean Soc. Agric. Chem. Biotechnol, 45, 66-70
과학기술학회마을
|
28 |
Jeon, H.M. (2009) A study on wine selection attributes and behavioral intention by segmentation based on purchase and drinking motive -Focused on wine retail shop customers in seoul. J. Foodservice Management Soc. Korea, 12, 29-50
|
29 |
Cho, S.H. and Choi, H.J. (2009) Research on the differences of selection attribute according to the involvement of wine consumers. Korean J. Culinary Res. 15, 240-253
과학기술학회마을
|
30 |
Kim, Y.K. and Kim, J.Y. (2009) A study on the lifestyles of wine consumers in relationship with wine selections attributes, values and satifaction. Korean Acad. Soc. Tourism Management, 23, 239-258
|
31 |
Jung, G.T., Ju, I.O. and Choi, D.G. (2005) Quality characteristics and manufacture of mulberry wine. Korean J. Food Preserv., 12, 90-94
과학기술학회마을
|
32 |
Kim, Y.S., Jeong, D.Y. and Shin, D.H. (2008) Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J. Food Sci. Technol., 40, 1-7
과학기술학회마을
|