1 |
Nishiya T (1977) Brewing components: spirits. J Soc Brew Japan, 72, 415-432
DOI
|
2 |
Lee DS, Park HS, Kim K, Lee TS, Noh BS (1994) Gas chromatographic and mass spectrometric determination of alcohol homologues in the korean folk sojues (distilled liquor). Korean J Chemical Soc, 38, 640-652
과학기술학회마을
|
3 |
Hara S (1967) A view of sake component: alcohols. J Soc Brew Japan, 62, 1195-1205
DOI
|
4 |
Choi SH, Jang EY, Choi BT, Im SI, Jeong YK (2008) Analysis and comparison of volatile flavor components in rice wine fermented with Phellinus linteus Mycelium and regular commercial rice wine. Food Quality and Culture, 2, 32-36
과학기술학회마을
|
5 |
Lee JS, Lee TS, Choi JY, Lee DS (1996) Volatile flavor components in mash of nonglutinous rice Takju during fermentation. J Korean Agric Chem Soc, 39, 249-254
과학기술학회마을
|
6 |
Yuda J (1976) Brewing component: beer(fermented flaovr component). J Soc Brew Japan, 71, 819-830
DOI
|
7 |
Merck Index (1992) An encyclopedia of chemicals, drugs and biologicals. 12th. p 1129-1130, 1270, 552, 547, 737. Merck Co Inc, New Jersey, USA
|
8 |
Lee TS, Choi JY (2005) Volatile flavor components in mash of Takju prepared by using Aspergillus kawachii Nuruks. Korean J Food Sci Technol, 37, 944-950
과학기술학회마을
|
9 |
Lee TS, Choi JY (1998) Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice. Korean J Food Sci Technol, 30, 638-643
과학기술학회마을
|
10 |
Owaki K (1967) A view of sake component : Carbonyl. J Soc Brew Japan, 62, 1098-1105
|
11 |
Kim YJ, Han YS (2006) The use of korean traditional liquors and plan for encouraging it. Korean J Food Culture, 21, 31-41
과학기술학회마을
|
12 |
Hong Y, Park SK, Chio EH (1999) Flavor characteristic of korean traditional distilled liquors produced by the co-culture of Saccharomyces and Hansenula. Korean J Appl Microbiol Biotechnol, 27, 236-245
|
13 |
Ministry for Food, Agriculture, Forestry and Fisheries (1996) Development of distillation type soju from sweet potato (NO. GOVP1199700519). Final Research Report. p.244-249
|
14 |
Yi HC, Moon SH, Park JS, Jung JW, Hwang KT (2010) Volatile compounds in liquor distilled from mash produced using Koji or Nuruk under reduced or atmospheric pressure. Korean J Soc Food Sci Nutr, 39, 880-336
과학기술학회마을
DOI
ScienceOn
|
15 |
Choi SJ (2004) The effect of distillers on the flavor components in distilled liquors. Master Thesis, Yonsei University.
|
16 |
In HY, Lee TS, Lee DS, Noh BS (1995) Quality characteristics of soju mashes brewed by korean traditional method. Korean J Food Sci Technol, 27, 134-140
과학기술학회마을
|
17 |
Jeong YJ, Seo JH, Lee JB, Jang SM, Shin SR, Kim KS (2000) Changes in the components during alcohol fermentation of potatoes using pilot system. Korean J Postharvest Sci Technol, 7, 233-239
과학기술학회마을
|
18 |
In HY, Lee TS, Lee DS, Noh BS (1995) Volatile components and fusel oils of sojues and mashes brewed by korean traditional method. Korean J Food Sci Technol, 27, 235-240
과학기술학회마을
|
19 |
Ng IK, Hupe M, Harnois J, Moccia D (1996) Characterization of commercial vodkas by solid-phase microextraction and gas chromatography/mass spectrometry analysis. J Sci Food Agric, 70, 380-388
DOI
|
20 |
Wiley/National Bureau of Standards(NBS) (1989) Registry of mass spectral data. Wiley Science, NY, USA
|
21 |
Lee HS, Lee TS, Noh BS (2007) Volatile flavor components in the mashes of Takju prepared using different yeasts. Korean J food Sci Technol, 39, 593-599.
과학기술학회마을
|
22 |
Meilgard MC (1982) Prediction of flavor differences between beers from their chemical composition. J Agri Food Chem, 30, 1009-1017
DOI
|
23 |
Lee DS, Park HS, Kim K, Lee TS, Noh BS(1994) Determination and multivariate analysis of flavour component in the korean folk sojues using GC-MS. Korean J Food Sci Techol, 26, 750-758
|