참고문헌
- Cha BC, Lee EH (2004) Antioxidant and antiinflammation activities of Prunus persica tree extracts. Korean J Medicinal Crop Sci 12: 289-294.
- Cho IK, Huh CK, Kim YD (2010) Quality characteristics of Yakju (a traditional Korean beverage) after addition of different tissues of Opuntia ficus indica from Shinan, Korea. Korean J Food Preserv 17: 36-41.
- Choi GI, Kim HJ, Kim HJ, Kim HR, Kim DH, Ahn JS, Son YG, Song IH (2012) Changes of organic acids in takju during storage conditions. J Fd Hyg Safety 27: 127-132. https://doi.org/10.13103/JFHS.2012.27.2.127
- Choi JH (2011) Recipe of traditional beverage of construed ancient documents. Moonyoungdang Press, Suwon. pp 29-31.
- Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH (2011) Quality characteristics of seoktanju fermented by using different commercial nuruks. Korean J Microbiol Biotechnol 39: 56-62.
- Han EH, Lee TS, Noh BS, Lee DS (1997) Quality characteristics in ash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29: 555-562.
- Jeong IM (2004) Analysis of phenol compounds. Korean Crop Sci 49: 5-12.
- Jin TY, Chung HJ, Eun JB (2005) The effect of replacement levels of non-waxy in the quality of jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J Food Sci Technol 37: 939-943.
- Jung MS (1992) Savory herbs, peaches and apricots. Family life association in Korea, Seoul. pp 104-107.
- Kim YH, Yang HE, Park BK, Heo MY, Jo BK, Kim HP (2002) The extract of the flowers of Prunus persica, a new cosmetic ingredient, protects against solar ultraviolet-induced skin damage in vivo. J Cosmet Sci 53: 27-34.
- Ministry of government legislation. Laws for the promotion of Korean traditional liquor industry. http://www.law.go.kr/ lsInfoP.do?lsiSeq=102500&viewCls=lsRvsDocInfoR#000. Accessed March 8, 2012.
- Lee CH (2008) Food preservation. Korea University Press, Seoul. p 158.
- Lee HS, Park CS, Choi JY (2010) Quality characteristics of the mashes of takju prepared using different yeasts. Korean J Food Sci Technol 42: 56-62.
- Lee JO, Kim CJ (2011) The influence of adding buckwheat sprouts in the fermentation characteristics of yakju. Korean J Food Culture 26: 72-79.
- Lee JY, An BJ (2010) Anti-oxidant and anti-inflammation activities of Prunus persica Flos. J Appl Biol Chem 53: 162-169. https://doi.org/10.3839/jabc.2010.029
- Lee SH (2009) Alcoholic beverage culture of Korea. Sun Press, Seoul. pp 942-947.
- National Tax Service Technical Service Institute (2009) Terms of liquor analysis, Seoul, Korea.
- Park CS, Lee TS (2002) Quality characteristics of takju prepared by wheat flour nuruks. Korean J Food Sci Technol 34: 296-302.
- Park JG, Song WH, Hong SM, Kim CH (2008) Production of flavor compounds in fermented milk by Lactobacillus acidophilus isolated from breast-fed infants. Korean J Food Sci Ani Resour 28: 596-603. https://doi.org/10.5851/kosfa.2008.28.5.596
- Park JH, Bae SM, Yook C, Kim JS (2004) Fermentation characteristics of takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
- Park JH, Yeo SH, Jeong ST, Choi HS, Jeon JA, Choi JH (2010) Characteristics of byeok-hyang-ju made by various processing methods originated from ancient documents. Korean J Food Preserv 17: 826-834.
- Park JH, Yeo SH, Jeong ST, Won MH, Choi JH (2011) Characteristics of samhaeju made by various processing methods origination from ancient documents. J East Asian Soc Dietary Life 21: 853-862.
- Park YJ, Park YS, Jan HG, Huk GH (2005) Utilization of pruning branch of peach tree as a natural dyeing material. Korean J Plant Res 18: 216-222.
- So MH, Lee JW (1996) Takju brewing by combined use of Rhizopus japonicus-nuruk and Aspergilus oryzae-nuruk. J Korean Soc Food Nutr 25: 157-162.
- Son HS, Park BD, Ko BK, Lee CH (2011) Quality characteristics of Takju produced by adding different amounts of water. Korean J Food Sci Technol 43: 453-457. https://doi.org/10.9721/KJFST.2011.43.4.453
- http://terms.naver.com/entry.nhn?docId=1256083&mobile&cate goryId=200000396. Accessed October 14, 2012.