References
- Chyun, JH and Rhee, HS : Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis. Korean J. Food Sci. Technol., 8(2):90, 1976
- Jang, MS and Kim, NY : Physicochemical and Microbiological Properties of Dongchimi added with Citron (Citrus junos). Korean J. Soc. Food Sci., 13(3):286, 1997
- 윤서식 : 한국김치의 역사적 고찰, 한국식문화학회지, 6(4):467, 1991
- Jo, JS and Hwang, SY : Standardization of Kirnchi and Related Prcducts (2). Korean J. Dietary Culture, 3(3):301, 1988
- 윤국병, 장준근 : 몸에 좋은 산야초. 석오출판사, p.330, 1989
- 육창수, 남준영, 침채호, 유기옥, 김형근 : 한약학 II -기원, 약리, 처방 임상응용. 광명의학사, pp.383-384, 1992
- 안덕균 : 원색 한국본초도감. 교학사, p.46, 1998
- Kameoka, H and Nishikawa, K : The composition of the essential oil from Perilla frutescens L. Brit. Var. acuta thunb, kudo and Perilla frutescens L. Brit. Var. acuta thunb. Kudo f. discolor Makino. Nippon Nogeikagaku Kansgu, 50:345, 1976 https://doi.org/10.1271/nogeikagaku1924.50.8_345
- Ito, H : Studies on Folium perillae Vl-Consitituent of essential oil and evaluation of Genus perilla. Yakugaku Zasshi, 90:883, 1979
- Park, HS, Kim, JG and Cho, MJ : Chemical Composition of Perilla frutescens Britton var. Crispa Decaisne Cultivated in Different Areas of Korea - Part 1. Characteristics of Lipid and Fatty Acid Composition -. J. Korean Agricultural Chemical. Society, 24(4):224, 1981
- Koda, T, Ichi, T and Sekiya, J : Properties of pigment frem cultured plant cells of Perilla frutescens as food colors. Nippon Shokuhin Kogyo Gakkaishi, 39:845, 1992 https://doi.org/10.3136/nskkk1962.39.845
- Nakatsu, S, Tonita, K, Nakatsuru, I and Matsuda, K : On the lipids in vegetables I -Fatty acid composition of lipids from vegetables. Kenkyu Hokokumiyazaki Daigabu, 31:21, 1984
- Jang, HJ, Park, JY and Kim, YT : HVolatile Components of Perillae folium. Korean J. Food Sci. Technol., 23(1):129, 1991
- Choi, SD, Yang, MS and Cho, MJ : Effect of Oil Extraction Methods on Fractionation Pattern and Fatty Acid Composition of the Each Fraction of Sesame Oil. J. Korean Soc. Food Nutr., 13(3):259, 1994
- Park, Hs, Kim, JG and Cho, MJ : Chemical Compositions of Perilla frutescens Britton var . Crispa Decaisne Cultivated in Different Area of Korea - Part 2. Sterol Compositions -. J. Korean Agricultural Chemical. Society, 25(1):14, 1982
- Kim, CK, Kim, YJ and Kwon, YJ : Amino Acid and Fatty Acid Compositiors of Perillae semen. J. Korean Soc. Food Nutr., 27(3):381, 1998
- Chung, MS and Kwon, YJ : Analysis of Volatile Flavor Components from Per .lla frutescens var. acuta and Sensory evaluation as Natural Spice. Korean J. Soc. Food Sci., 16(3):221, 2000
- Kim, YJ, Kim, CK and Kwon, YJ : Isolation of Antioxidative Components of Perillae semen. Korean J. Food Sci. Technol., 29(1):38, 1997
- Moon, HI, Zee, OP ard Shin, KH : Effect of Perilla (perilla frutescens Britton) Extract on Serum Ethanol Level and Hepatic Alcohol Dehydrogenase Activity. Korean J. Medicinal Crcp Sci., 6(2):126, 1998
- Swo, DH and Han, DS : Antitumor effects of the chloroform soluble fraction of perilla frutescens against human skin melanoma cells. J. of Wonkwang Dental research Institute, 8(2):56, 1998
- Park, JH and Han, DS : Antitumor effects of methanol fraction of perilla frutescens on human oral epitheloid carcinoma cells. J. of Wonkwang Dental research Institute 6(3):161, 1996
- Han, DS, Chung, BH, Yoo, HG, Kim YO and Baek, SH : Studies on the cytotoxicity and antitumor activity perilla frutescens. Kor. J. Pharmacogn., 25(3):249, 1994
- Hwang, JH and Jang, MS : Senosry and Microbiological properties of Dongchimi added with Jasoja(Perillae semen). Korean J. Soc. Food Sci. 16(6):557, 2000
- Hwang, JH and Jang, MS : Physicochemical properties of Dongchimi added with : asoja ( Perillae semen ). Korean J. Soc. Food Cookery Sci., 17(6):555, 2001
- Bidingrneyer, BA, Cohen, SA, Taruin, TL and Frost, B : A new rapid, high-sensitivity analysis of amino acids in food type samples. J. Assoc. Cff Anal. Chem, 70:241, 1987
- Nikerson, GB and Likens, ST : Gas choromatography evidence for the occurience of hop oil components in beer. J. Chorornatography, 21:1, 1966 https://doi.org/10.1016/S0021-9673(01)91252-X
- Schultz, TH, Flath, RA, Mon, TR, Enggling, SB and Teranishi, R : Isolation of volatile components from a model system. J. Agric. Food Chem., 25:446, 1977 https://doi.org/10.1021/jf60211a038
- Robert PA : Identificaticn of essential oil components by gas chromatography/mass spectroscopy. Allured publishing Co., USA, 1995
- Stehagen, E, Abbrahanscm, S and Mclafferty, FW : The Wiley /NBS registry of mass spectral data. John Wiley and Sons, New York, 1974
- Sadtler Research Laboraiories : The Sadtler standard gas chro-matography retention index library. Sadtler, USA, 1986
- Davies, NW : Gas chromatographic retention indices of mono-terpenes and sesquiterpenes on methyl silicone and carbowax 20M phases. J. Chromatography. 503:1, 1990 https://doi.org/10.1016/S0021-9673(01)81487-4
- Yu, HG, Kim, KH and Yoo, S : Effects of Fermentable sugar on Storage Stability and Modeling Prediction of Shelf - Life in Kimchi. Korean J. Food Sci. Technol., 24(2):107, 1992
- Kang, KO, Kim, WJ and Lim, HS : Effect of Temperature and NaCl Concentration on the Characteristics of Baik Kimchi. Korean J. Soc. Food Sci., 13(5):569, 1997
- Kim, SD, Kim, Mh and Kim, ID : Effect of Crab Shell on Shelf - life Enhancement of Kimchi. J. Korean Soc. Food Nutr., 25(6):907, 1996
- Jang, MS and Park, MO : Effect of Various Levels of Perilla Seed Powder on the Fermentation of Puchukimchi. Korean J. Soc. Food Sci., 14(3):232, 1998
- Kim, SD and Jang, MS : Effects of Fermentation Temperature on the Sensory , Physicochemical and Microbiological Properties of Kakdugi. Korean J. Soc. Food Sci. Nutr., 26(5): 800, 1997
- Jhee, OH : The Changes of non-volatile organic acids in radish kimchi with different concentrations of salt during fermentation. Graduate school, Chungnam University, 1987
- Ko, EJ, Hur, SS, Park, M and Choi, YH : Studies on the optimum fermentaing conditions of Dongchimi for production of ion beverage. J. Korean Soc. Food Nutr., 24(1):141, 1995
- 이혜수 : 김치에 대한 조리 과학적 연구. 대한가정학회지, 10:35, 1976
- Ha, JH, Hawer, WD, Kim, YJ and Nam, YJ : Changes of free sugar in Kimchi during fermentation. J. Food Sci. Technol., 21(5):63, 1989
- 임번삼 : 우리 나라 조미료 산업의 현황. 한국식문화학회지, 5(3):399, 1990
- Lee, JM and Kim HJ : A study on the standardization method of brining conditions and storage day in the preparation of traditional chinese whole cabbage kimchi. Korean J. Dietary Culture, 9(1):87, 1994
- Hawer, WD, Ha, JH, Seog, HM, Nam, YJ and Shin, DW : Changes in the taste and flavour compounds of kimchi during fermentation. Korean J. Food Sci. Technol., 20(4):511, 1988
- Ryu, JY, Lee, HS and Rhee, HS : Changes of organic acids and volatile flavor compounds in kimchi fermentation with different ingredients. Korean J. Food Sci. Technol., 16(2):169, 1984
- Jang, MS and Kim, NY : Effects of salting methods on the physicochemical properties of kakdugi fermentation. Korean J. Soc. Food Sci., 15(1):61, 1999
- Lee, JW, Lee, JG, Do, JH and Sung, HS : Comparison of volatile flavor components between fresh and odorless garlic. Agricultural chemistry and biotechnology, 40(5):451, 1997
- 이서래 : 한국의 발효식품. 이화여자대학교 출판부, pp.150-153, 1992
- Kim, SD, Hawer, WD and Jang, MS : Effect of fermentation temperature on free sugar, organic acid and volatile compounds of Kakdugi. J. Korean Soc. Food Sci. Nutr., 27(1):16. 1998
- 김정옥 : 발효온도 및 겨자유의 첨가가 김치의 이화학적 특성에 미치는 영향. 단국대학교 박사학위논문, 1996