References
- 김혜영, 김미리, 고봉경. 2006. 식품품질평가. 효일. 서울. pp. 28-29
- 박홍현, 이영남, 이경희, 김태희. 2004. 마늘의 세계. 효일출판사. 서울. pp 91-94
- 최필승. 1989. 자랑스런 민족음식 북한의 요리. 한마당. 서울. pp 423-424
- AOAC. 1990. Official Methods Analysis of the Association of Official Analytical Chemists 15th ed. The Association of Official Analytical Chemists Inc. Virginia. USA. p 918
- Bok MJ. 2004. Nutritional components of yanggeng prepared by different ratio pumpkin. Korean J Food Cookery Sci 20(6):614-618
- Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37(4):465-471 https://doi.org/10.3746/jkfn.2008.37.4.465
- Choi EM, Jung BM. 2004. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J Food Cookery Sci 20(2):138-143
- Chung YA, Lee JK. 2003. Antioxidative properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32(6):948-951 https://doi.org/10.3746/jkfn.2003.32.6.948
- Friedman M. 1996. Food browning and its prevention: An overview. J Agric Food Chem 44(3):631-653 https://doi.org/10.1021/jf950394r
- Jeon MR. 2007. Quality characteristics of yang-geng prepared by herb garlic added calcium. Master thesis. Chungnam National University. pp 1-55
- Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD. 2002. Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of yangeng. Korean J Food Preserv 9(3):309-314
- Kim KH, Lee JO, Paek SH, Yook HS. 2009. Quality characteristics of pound cakes containing various levels of aged garlic during storage. Korean J East Asian Soc Dietary Life 19(2):238-246
- Kim MH, Son CW, Kim MY, Kim MR. 2008. Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic. J Korean Soc Food Sci Nutr 37(12):1632-1639 https://doi.org/10.3746/jkfn.2008.37.12.1632
- Kim SK, Cha BS, Kim WJ. 1998. Preparation and storage conditions of oleoresin from root portion of peeled garlic. Korean J Soc Food Sci Technol 30(6):1321-1326
- Kim YP, Lee GW, Oh HI. 2006. Optimization of extraction conditions for garlic oleoresin and changes in the quality characteristics of oleoresin during storage. Korean J Food & Nutr 19(2):219-226
- Koh KJ, Shin DB, Lee YC. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technol 29(5):854-859
- Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. Korean J East Asian Soc Dietary Life 19(1):71-77
- Min SH, Park OJ. 2008. Quality characteristics of yanggaeng prepared with different amounts of astragalus membranaceus powder. Korean J East Asian Soc Dietary Life 18(1):9-13
- Park ML, Byun GI. 2005. Quality characteristics of pine mushroom yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. Korean J Food Culture 20(6):738-743
- Park SH, Cho EJ. 1995. Instrumental and sensory characteristics of yanggaeng mixed with kidney bean sediment. Korean J Dietary Culture 10(4):247-253
- Park YK, Kang YH. 2000. Enzymatic maceration of vegetable with cell separating enzymes. Korean J Postharvest Sci Technol 7(2):184-188
- Shin JH, Choi DJ, Lee SJ, Cha JY, Kim JG, Sung NJ. 2008a. Changes of physicochemical components and antioxidant activity of garlic during its processing. J of Life Sci 18(8):1123-1131 https://doi.org/10.5352/JLS.2008.18.8.1123
- Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ. 2008b. Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37(8):965-971 https://doi.org/10.3746/jkfn.2008.37.8.965