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Ryu, B.M., Sugiuama, K., Kim, J.S., Park, M.H. and Moon, G.S. (2007) Studies on physiological and functional properties of susijang, fermented soybean paste. J. Kor. Soc. Food Sci Nutr., 36, 137-142/
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| 2 |
Gu, Y.A., Lee, M.H., Choi, M.S., Kwon, J.H., Kim, I.S. and Jeong, Y.J.(2007) Characteristic changes in red ginseng fusion Cheonggukjang based on hydrolysis conditions. J. Korean Soc. Food. Sci. Nutr., 15, 331-336/
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| 3 |
Lee, H.J., Cho, S.A., Shin, J.G., Kim, J.S., Jeong, Y.J., Moon, K.D. and Kwon, J.H. (2007) Quality and functional components of commercial Chungkukjang powers. J. Korean Soc. Food Sci. Nutr., 36, 65-71/
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| 4 |
Lee, Y.S., Jang, S.M. and Kim, N.W. (2007) Antioxidative activity and physiological function of the Angelica dahurica roots. J. Korean Soc. Food Sci. Nutr., 36, 20-26/
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| 5 |
Hwang, K. M., S. H. Oh and K. Y. Park. 2007. Increased antimutagenic and in vitro anticancer effects by adding green tea extract and bamboo salt during doenjang fermentation. J. Kor. Soc. Food Sci. Nutr. 36, 1-7/
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| 6 |
Jung, I. C., D. H. Youn and Y. H. Moon. 2007. Quality and palatability of pork patty containing wine. J. Korean Soc. Food Sci. Nutr. 36, 355-360./
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| 7 |
Hwang, K. M., S. H. Oh and K. Y. Park. 2007. Increased antimutagenic and in vitro anticancer effects by adding green tea extract and bamboo salt during doenjang fermentation. J. Korean Soc. Food Sci. Nutr. 36(1), 1-7./
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배현주, 박혜정: 즉석섭취 샌드위치류의 황색포도상구균에 대한 위해분석. 한국식품영양과학회지, 36(7) 938-943 (2007)/
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| 9 |
Bae MJ, Kim KJ, Kim SJ, Ye EJ. 2007. Effect of mycelia extracts from Lentinus edodes mushroom-cultured Astragalus membranaceus Bunge on anticancer and antiallergy activities. J Korea Soc Food Sci Nutr 36: 8-13/
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| 10 |
Lee JJ, Chang HC, Lee MY. 2007. Acute toxicity of Leuconostoc citrum GJ7 isolated from kimchi in mice. J Korean Soc Food Sci Nutr 36: 534-539/
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