깍두기 깿�치 제조 및 숙성 후 품질조사

· Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked(Guwun) salt. J Korean Soc Food Sci Nutr 38: 996-1002. (2009)
· Bong YJ, Jeong JK, Park KY. 2013. Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sci Nutr 42: 1717-1726.
· Kim MJ, Kwon MJ, Song YO, Lee EK, Youn HJ, Song YS. The effects of kimchi on hematological and immunological parameters in vivo and in vitro. J Korean Soc Food Sci Nutr 26: 1208-1214. (1997)
· Park KB, Kim SG, Oh CH, Jeon JI, Oh SH. Gastric cancer cell growth inhibitory effects of cabbage kimchi by fermentation and storage conditions. Korean J Food Nutr 27: 692-698. (2014)
· Kwon JY, Cheigh HS, Song YO. Weight reductionand lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 36: 1014-1019. (2004)
· Choi SH, Kim HJ, Kwon MJ, Baek YH, Song YO. The effects of kimchi pill supplementation on plasma lipid concentration in healthy people. J Korean Soc Food Sci Nutr 30: 913-920. (2001)
· Kim JY, Lee YS. The effects of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J Korean Soc Food Sci Nutr 26: 1200-1207. (1997)
· Lee KE, Choi UH, Ji GE. Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 28: 981-986 (1996)
· Kim NY, Jang MS, Effects of salting methods on the sensory and microbiological properties of Kakdugi. Korean Society of Food & Cookery Science, 16(1): 75-83 (2000)
· Noh BS, Lee SJ, Bak YH, Lee JH, Yoon HG, Food materials science, Seoul, Korea: Soohaksa Publishing, (2011)
· Park ES, Lee KH, The intake, preference, and utilization of Kimchi in female high school students. Korean Journal of Community Nutrition, 5(4): 598-607 (2000)
· Kim KW, Lee CZ, From history to food, everything in kimchi, Daewon Co LTD, pp. 65-66 (2014)
· Bang BH, Seo JS, Jeong EJ. A method for maintaining good kimchi quality during fermentation. Korean J. Food & Nutr. 21(1): 51-55 (2008)
· Jeong HJ, Kim HR, Yoo MJ. Changes in texture and properties of low-temperature and long term fermented baechu kimchi during the fermentation. Korean J. Food Culture. 20(4): 426-432 (2005)
· Lee SM, Lee TS. Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J. Nat. Sci. 12: 71-79 (2000)
· Park CS, Lee TS. Quality characteristic of Takju prepared by wheat flour nuruks. Korean J. Food Sci. Technol. 34: 296-302 (2002)
· Park JH, Bae SM, Yook C, Kim JS. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36: 609-615 (2004)
· Lee KJ, Kim HY. The Epidemiological and Sensory Properties of Kkakdugi with Hydrangea Leaf Extract. journal of the Korean community life science society, 22(2), 211-222. (2011)
· Kim MG, Kim SD. The Fermentation Characteristics of Kimchi according to the Treatment of Green Tea. journal of the korean food storage and distribution society 10(3): 354-359