1 |
Min YK, Lee MK 1997. The change of the quality of jujube wine during its manufacturing operations. Food Engineering Progress, 1:81-86
|
2 |
Min YK, Lee MK, Jeong HS. 1997. Fermentation characteristics of jujube alcoholic beverage from different additional level of jujube fruit, Korean Agric. Chem. Soc. 40(4):433- 437
|
3 |
Park CS, Lee TS. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J. Food Sci. Technol, 34(2):196-302
|
4 |
김재욱, 1989. 식품가공학, 문운당, 서울 p 5
|
5 |
김태영. 1997. 전통주의 특성 및 연구동향(2)- 전통누룩과 민속주의 양조특성. 생물산업. 10(3):17-26
|
6 |
과학기술처. 1995. 전통 혼성주의 품질 향상 및 산업화 기술 연구. p 23
|
7 |
박록담. 2002. 우리 술 빚는 법 오상, 서울. pp 30-67
|
8 |
이한창. 1999. 식품미생물학, 수학사, 서울. pp 269-271
|
9 |
Jeong TS, Choi MS, Park YB, Bok SH. 2000. Cholesterol- Lowering or Antiatherogenic Effects of Citrus Bioflavonoids and Their Mechanisms. Food Industry and Nutrition 5(2): 21-26
|
10 |
Kim IH. Park WS, Koo YH. 1996. Composition of fermentation characteristics of Korean traditional alcoholic beverage prepared by different brewing methods and their quality changes after aging, Korean J. Dietary Culture 11(4):497- 506
|
11 |
Kim JH, Lee DH, Choi SY, Lee JS. 2002. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food. Sci. Technol. 34(1):118-122
|
12 |
Kim TY, Kim SJ. 1980. Study on the a-amylase activity in Aspergillus oryzae, Korean Biochem. J. 13(2):89-98
|
13 |
Lee SR. 1986. Korean fermented foods, Ewha Women's University press, Seoul, pp 222-294
|
14 |
국세청 기술연구소 2000. 주류분석기준 p 20
|
15 |
So MH. 1992. Changes in the chemical components and nicroorganisms in Sogokju-mash during brewing. Korean J. Food & Nutri. 5(2): 69-76
|
16 |
Yoon JY, Kim HY, Rhee YK, Han MJ. Quality charateristics and biological activities of traditionally fermented ginseng wine. Food Sci. Biotechnol. 16(2):198-204
|
17 |
Yum JY, Eun JS 1998. Effect of Aurantii nobilis Pericarpium and Aurantii immaturi Pericarpium on immunocytes in mice, Kor. J. Pharmacogn. 29(3):173-178
|
18 |
Min YK, Jo JG. 1994. Fermentation characteristics of some medicinal herb rice wine, J. Korean Agric. Chem. Soc. 37(3):175-181
|
19 |
Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31:426-428
|