1 김명희, "한국산 고구마 품종인 연미, 증미, 신천미, 신율미를 이용하여 제조한 고구마 소주의 향기성분의 특성" 한국식품과학회 47 (47): 51-55, 2015
2 박정섭, "고구마 품종과 국의 종류를 달리하여 제조한 고구마 소주의 특성 및 향기성분" 한국식품과학회 42 (42): 468-474, 2010
3 高峯和則, "감압증류법의 고구마소주 제조를 위한 식이섬유 분해효소의 선별" 한의병리학회 26 (26): 35-39, 2012
4 Takamine, K., "The contribution factor for flavor of sweetpotato shochu" 103 (103): 601-606, 2008
5 Han, S. K., "Quality and starch properties of sweetpotato cultivated at different regions" Chonnam National University 2012
6 Somogyi, M., "Notes on sugar determination" 195 : 19-23, 1952
7 Takamine, K., "Isolation of shochu yeast from soil and its application in shochu making on an indusrial scale" 105 (105): 546-555, 2010
8 Kamiwatari, T., "Effects of sweetpotato cultivar on the quality of Imo-shochu with references to the characteristic flavor" 104 (104): 437-445, 2006
9 Jung, S. T., "Development of distillation type soju from sweet potato. Agriculture, Forestry and Fisheries R&D report" Ministry of Agriculture and Forestry 125-254, 1996
10 Kamiwatari, T., "Content of mono-terpene alcohols in stressed sweet potatoes and the flavor property of Imo-shochu" 100 (100): 520-526, 2005
1 김명희, "한국산 고구마 품종인 연미, 증미, 신천미, 신율미를 이용하여 제조한 고구마 소주의 향기성분의 특성" 한국식품과학회 47 (47): 51-55, 2015
2 박정섭, "고구마 품종과 국의 종류를 달리하여 제조한 고구마 소주의 특성 및 향기성분" 한국식품과학회 42 (42): 468-474, 2010
3 高峯和則, "감압증류법의 고구마소주 제조를 위한 식이섬유 분해효소의 선별" 한의병리학회 26 (26): 35-39, 2012
4 Takamine, K., "The contribution factor for flavor of sweetpotato shochu" 103 (103): 601-606, 2008
5 Han, S. K., "Quality and starch properties of sweetpotato cultivated at different regions" Chonnam National University 2012
6 Somogyi, M., "Notes on sugar determination" 195 : 19-23, 1952
7 Takamine, K., "Isolation of shochu yeast from soil and its application in shochu making on an indusrial scale" 105 (105): 546-555, 2010
8 Kamiwatari, T., "Effects of sweetpotato cultivar on the quality of Imo-shochu with references to the characteristic flavor" 104 (104): 437-445, 2006
9 Jung, S. T., "Development of distillation type soju from sweet potato. Agriculture, Forestry and Fisheries R&D report" Ministry of Agriculture and Forestry 125-254, 1996
10 Kamiwatari, T., "Content of mono-terpene alcohols in stressed sweet potatoes and the flavor property of Imo-shochu" 100 (100): 520-526, 2005
11 김혜련, "Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks" 한국미생물·생명공학회 20 (20): 1702-1710, 2010
12 Ohta, T., "Characteristic Flavor of Kansho-shochu(Sweet Potato Spirit)" 86 (86): 250-254, 1991
13 Nelson, N., "A photometric adaptation of the somogyi method for the determination of glucose" 153 : 375-380, 1944