참고문헌
- Lim BS. R&D Trend of the traditional fermentated foods in Korea. Korean J. Dietary Culture 4: 265-269 (1989)
- Kim JY, Sung KW, Bae HW, Yi Y. pH, acidity, color, reducing sugar, total sugar, alcohol, and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271 (2007)
- Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
- Song JC, Park HJ, Shin WC. Changes of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
- Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854 (2003) https://doi.org/10.3746/jkfn.2003.32.6.847
- Cho EK, Kim HY, Byeon HJ, Kim SW, Choi YJ. Nitrite scavenging and alcohol metabolizing activities of hot water extract from makgeolli and its angiotensin converting enzyme inhibitory effect. J. Life Sci. 20: 768-774 (2010) https://doi.org/10.5352/JLS.2010.20.5.768
- Lee JS, Lee TS, Park SO, Noh BS. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 316-323 (1996)
- Kim JS, Choung EM, Seok YH, Tagami H. An analysis of recognition and important factors of the development of Korean traditional liquor (jeontongju) trail tour: Focused on tourism resource of traditional liquors in Chungnam region. Korean J. Tourism Sci. Soc. 2: 619-633 (2009)
- Kim SM, Cho WK. Effects of takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. Korean J. Food Culture 21: 638-643 (2006)
- Lee J. Studies on the qualities of takju with various koji strains. MS thesis, Seoul Women's University, Seoul, Korea (1982)
- Lee DH, Kim JH, Lee JS. Effect of pears on the quality and physiological functionality of makgeolli. Korean J. Food. Nutr. 22: 606-611 (2009)
- Lee CH. History of Korea liquor. Bioindustry News 6: 4058-4061 (1993)
- Jin TY, Wang MH, Yin Y, Eun JB. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, jinyangju. J. Korean Soc. Food Sci. Nutr. 37: 76-82 (2008)
- Lee YC, Kim IH, Jeong JW, Kim HK, Park MH. Chemical characteristics of citron (Citrus junos) juice. Korean J. Food Sci. Technol. 26: 552-556 (1994)
- Donga Encyclopedia. Donga Communication, Goyang, Korea 22: 435 (1980)
- Yoo KM, Hwang IK. In vitro effect of yuza (Citrus junos SIEB ex TANAKA) extracts on proliferation of human prostate cancer cells and antioxidant activity. Korean J. Food Sci. Technol. 36: 339-344 (2004)
- Yoo KM, Park JB, Seoung KS, Kim DY, Hwang IK. Antioxidant activities and anticancer effects of yuza (Cirtus junos). Food Sci. Industry. 38: 72-77 (2005)
- National Tax Service. Terms of mainstream analysis. Seoul, Korea (2009)
- Kim SH, Kang BH, Noh SG, Kim JG, Lee SH, Lee JM. Optimization of fermentation condition for red ginseng wine using response surface methodology. J. Life Sci. 18: 556-564 (2008) https://doi.org/10.5352/JLS.2008.18.4.556
- Chang CW, Hsiu SL, WU PP, Kuo SC, Chao PDL. HPLC Assays of naringin and hesperidin in chinese herbs and serum. J. Food. Drug Anal. 5: 111-120 (1997)
- Jin TY, Wang MH, Yin Y, Eun JB. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J. Korean Soc. Food Sci. Nutr. 37: 76-82 (2008) https://doi.org/10.3746/jkfn.2008.37.1.76
- Yang HS. The fermentation characteristics and sensory characteristics of makgeolli added with different kinds of citron (Citrus junos SIEB ex TANAKA). MS thesis, Chonnam National University, Gwangju, Korea (2001)
- Ji SH, Han WC, Lee JC, Kim BW, Jang KH. Fermentation characteristics of moru wine fermented with Rose rugoga thuun. Korean J. Food Sci. Technol. 41: 186-190 (2009)
- Eun JB, Jung YM, Woo GJ. Identification and determination of dietary fibers and flavonoids in pulp and peel of Korean tangerine (Citrus aurantium var.). J. Food Sci. Technol. 28: 371-377 (1996)
- Hyon JS, Kang SM, Han SW, Kang MC, Oh MC, Oh CK, Kim DW, Jeon YJ, Kim SH. Flavonoid component changes and antioxidant activities of fermented Citrus grandis Osbeck peel. J. Korean Soc. Food Sci. Nutr. 38: 1310-1316 (2009) https://doi.org/10.3746/jkfn.2009.38.10.1310
피인용 문헌
- Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01 vol.48, pp.2, 2012, https://doi.org/10.7845/kjm.2012.48.2.147
- Fermentation Characteristics of Shindari Added with Carrot vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.009
- Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.728
- Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.619
- Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry) vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.27