1 김선아, "한국산 일시 수확형 고추를 이용한 고추장의 품질 및 저장 특성" 한국식품영양과학회 36 (36): 759-765, 2007
2 권동진, "동충하초를 이용한 고추장의 품질개선" 한국식품과학회 36 (36): 81-85, 2004
3 채인숙, "감귤 농축액 첨가가 고추장의 품질특성에 미치는 영향" 한국식품과학회 40 (40): 626-632, 2008
4 Iwai K, "Simultaneous microdetermination of capsaicin and its four analogs by using high-performance liquid chromatography and gas chromatography-mass spectrometry" 172 : 303-311, 1979
5 Hoffman PG, "Separation and quantitation of red pepper major heat principles by reverse high performance liquid chromatography" 31 : 1326-1330, 1983
6 Reilly CA, "Quantitative anlaysis of capsaicinoids in fresh peppers, oleoresin capsicum, and pepper spray products" 46 : 502-509, 2001
7 Reilly CA, "Quantitative analysis of capsaicinoids in fresh peppers oleoresin capsicum and pepper spray products" 46 : 502-509, 2001
8 AOAC, "Official Method of Analysis of AOAC Intl. 18th ed. Method 995.03" Association of Official Analytical Chemists 2005
9 Chiang GH, "HPLC analysis of capsaicins and simultaneous determination of capsaicins and pipeine by HPLCECD and UV" 51 : 499-503, 1986
10 Ha J, "Gas chromatographic analysis capsaicin in gochujang" 91 : 387-391, 2008
1 김선아, "한국산 일시 수확형 고추를 이용한 고추장의 품질 및 저장 특성" 한국식품영양과학회 36 (36): 759-765, 2007
2 권동진, "동충하초를 이용한 고추장의 품질개선" 한국식품과학회 36 (36): 81-85, 2004
3 채인숙, "감귤 농축액 첨가가 고추장의 품질특성에 미치는 영향" 한국식품과학회 40 (40): 626-632, 2008
4 Iwai K, "Simultaneous microdetermination of capsaicin and its four analogs by using high-performance liquid chromatography and gas chromatography-mass spectrometry" 172 : 303-311, 1979
5 Hoffman PG, "Separation and quantitation of red pepper major heat principles by reverse high performance liquid chromatography" 31 : 1326-1330, 1983
6 Reilly CA, "Quantitative anlaysis of capsaicinoids in fresh peppers, oleoresin capsicum, and pepper spray products" 46 : 502-509, 2001
7 Reilly CA, "Quantitative analysis of capsaicinoids in fresh peppers oleoresin capsicum and pepper spray products" 46 : 502-509, 2001
8 AOAC, "Official Method of Analysis of AOAC Intl. 18th ed. Method 995.03" Association of Official Analytical Chemists 2005
9 Chiang GH, "HPLC analysis of capsaicins and simultaneous determination of capsaicins and pipeine by HPLCECD and UV" 51 : 499-503, 1986
10 Ha J, "Gas chromatographic analysis capsaicin in gochujang" 91 : 387-391, 2008
11 Perucka I, "Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography" 71 : 287-291, 2000
12 Hawer W, "Effective separation and quantitative analysis of major heat principles in red pepper by gas chromatography" 49 : 99-103, 1994
13 Todd PH, "Determination of pungency due to capsaicum by gas-liquid chromatography" 42 : 660-665, 1977
14 Saria A, "Determination of capsaicin analogues by high performance liquid chromatography" 208 : 41-46, 1981
15 Estella-Hermoso MA, "Comparative study of A HPLC-MS assay versus an UHPLCMS/ MS for anti-tumoral alkyl lysophospholipid edelfosine determination in both biological samples and in lipid nanoparticulate systems" 877 : 4035-4041, 2009
16 Oh HI, "Changes in quality characteristics of traditional gochujang prepared with a meju of different fermentation period during aging" 29 : 1166-1174, 1997
17 Marin JM, "Application of ultra-high-pressure liquid chromatography-tandem mass spectrometry to the determination of multi-class pesticides in environmental and wastewater samples study of matrix effects" 1216 : 1410-1420, 2009