참고문헌
- Soybean : chemistry, technology, and utilization Liu, K.
- Food Sci. Biotechnol. v.8 Determination of the degree of gelatinization of cooked rice and its effect on the enzyme activity of the Korean gokja grown with Aspergillus oryzae Lee, B.I.;Yoon, S.W.;Lee, C.H.
- J. Food Sci. v.64 Salt-free miso fermentation using ethanol, sugar, and polyois Chiou, R.Y.Y.
- Foods and Biotech. v.6 Microflora and physiochemical characteristics of nuruk and main mashed during fermentation of a traditional andong soju Hong, Y.;Kim, Y.B.;Park, S.O.;Choi, E.H.
- J. Microbiol. Biotech. v.7 Biomass production of saccharomyces cerevisiae KFCC 10823 and its use in preparation of doenjang Yoo, J.Y.;Kim, H.G.;Kwon, D.J.
- J. Korean Agric. Chem. Soc. v.32 Changes of enzymatic activities during the fermenation of soybean-soypaste by Aspergillus spp. Joo, H.K.;Kim, N.D.;Yoon, K.S.
- Foods and Biotech. v.8 Enzyme activities and inhibitory effect on angiotensin converting enzyme of monascus-Koji for the kochujang production Chung, S.H.;Shu, H.J.;Choi, Y.M.;Noh, D.O.;Bae, S.H.
- Korean J. Food Sci. Technol. v.10 Effect of meju shapes and strains on the quality of soy sauce Kim, S.S.
- Korean J. Food Sci. Technol. v.26 Composition of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources Park, J.S.;Lee, M.Y.;Kim, J.S.;Lee, T.S.
- J. Korean Soc. Food Natr. v.17 The contents of free amino acids nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product Kim, M.J.;Rhee, H.S.
- J. Korean Soc. Food Nutr. v.15 Effect of meju shapes and strains on the chemical composition of soybean paste Seo, J.S.;Han, E.M.;Lee, T.S.
- J. Korean Agric. Chem. Soc. v.30 Comparison of free amino acids, sugars, and organic acids in soy bean paste prepared with various organisms An, H.S.;Bae, J.S.;Lee, T.S.
- Food Sci. Biotechnol. v.9 Enumeration of coliform bacteria in various fermented soybean products and comparison of enumeration methods using chungkookjang Choi, E.H.;Yang, H.J.
- Korean J. Food Sci. Technol. v.21 Changes in flavor of chungkookjang during fermentation Choi, S.H.;Ji, Y.A.
- J. Korean Agric. Chem. Soc. v.29 Changes in free sugars of kochujang during aging Chung, W.C.;Lee, T.S.;Nam, S.H.
- Korean J. Food Sci. Technol. v.25 Volatile flavor components of traditional and commerical kochujang Oh, H.L.;Kim, Y.S.
- Kor. J. Appl. Microbial. Biotechnol. v.24 Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional doenjang and kochujang Lee, J.S.;Kwon, S.J.;Chung, S.W.;Choi, Y.J.;Yoo, J.Y.;Chung, D.H.
- J. Korean Agric. Chem. Soc. v.22 Studies on the brewing of kochujang (red pepper paste) by the addition of yeasts Lee, T.S.
- Korean J. Food Sci. Technol. v.25 Changes in microflora and enzyme activities of traditional kochujang during fermentation Kim, Y.S.;Kwon, D.J.;Koo, M.S.;Oh, H.L.;Kang, T.S.
- Korean J. Food Sci. Technol. v.26 Effect of storage tempcrature on the physicochemical characteristics in kochujang (red pepper soybean paste) Shin, D.B.;Park, W.M.;Yi, O.S.;Koo, M.S.;Chung, K.S.
- Korean J. Food Sci. Technol. v.26 Comparison of physicochemical characteristics traditional and commercial kochujang during fermentation Kim, Y.S.;Kwon, D.J.;Oh, H.L.;Kang, T.S.
- Korean J. Food Sci. Technol. v.26 Changes of physicochemical characteristics and development of new quality indices for industry-produced koji kochujang Kim, Y.S.;Cha, J.;Jung, S.W.;Park, E.J.;Kim, J.O.
- J. Food Sci. v.44 Phenolic antioxidants of dried soybeans Pratt, D.E.;Hammerschmidt, P.A.
- J. Nutr. v.125 The evidence for soybean products as cancer preventive agents Kennedy, A.R.
- J. Nutr. v.126 Dietary soybean protein prevents bones loss in an ovariectomized rat model of osteoporosis Arjmani, B.H.;Alkel, L.;Hollis, B.W.;Amin, D.;Stacewicz-Sapuntzakis, M.;Guo, P.;Kukreja, S.C.
- J. Korean Soc. Food Sci. Nutr. v.28 Effects of ozonc and light illumination on the enzymatic activity of malt Kim, H.J.;Lee, J.H.;Choi, S.H.;Kwon, P.K.;Oh, M.J.
- Korean J. Food Sci. Technol. v.26 Changes in physicochemical propcrties of industry-type kochujang during storage Jung, S.W.;Kim, Y.H.;Koo, M.S.;Shin, D.B.;Chung, K.S.;Kim, Y.S.
- Carbohydrate analysis : a practical approach Chaplin, M.F.;Kennedy, J.F.
- Buffers for pH and metal ion control Dempsey, B.
- J. Korean Agric. Chem. Soc. v.23 The brewing of kochuzang (red pepper paste) from different starch sources. Part proximate component and enzyme activity during koji preparation Lee, T.S.;Cho, H.O.;Kim, C.S.;Kim, J.G.