미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화 = The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Schinzandra Chinensis Juice

참고문헌 (Reference)

1 노형진, "한글 SPSSWIN에 의한 알기 쉬운 다변량 분석" 형설출판사 164-212, 1999

2 이서래, "한국의 발효식품" 이화여자대학교 출판부 1992

3 최홍식, "한국의 김치문화와 식생활" 도서출판 효일 319-357, 2002

4 조영동, "인삼성분의 임상적 효능과 생화학적 작용기전" 19-252001

5 김광옥, "식품의 관능검사" 1989

6 김광옥, "관능검사방법 및 응용" 신광출판사 1993

7 황우익, "고려인삼의 항암작용연구" 31-36, 2001

8 박찬웅, "고려인삼의 중추신경계에 대한 효과" 11-18, 2001

9 Miller, "Use of dinitrosalicyclic acid reagent for dermination of reducing sugar" 426-428, 1959

10 Lee HS, "The changes of the content of carbon dioxide alcohols and volatile organic acids in Kimchis fermented with different ingredients" Seoul National University Masteral thesis 1984

11 Lee IS, "Preparation and Quality Charateristics of Yogurt Added with Cultured Ginseng" 235-241, 2003

12 Kwon SM, "Physicochemical and Microbiological Changes in Dongchimi Juice during Fermentaion with the Addition of Panax ginseng C" 299-304, 1996

13 Cho SH, "Physico - chemical and Sensory Characteristics of Pork Bulgogi Containing Ginseng Saponin" 30-36, 2002

14 A, "Official methods of analysis of the Association of Officail Analytical Chemists" 1980

15 Park UP, "Kimchi Quality Affected by the Addition of Grapefruit Seed Extract Powder Korean Journal of Food Preservation 10" 288-292, 2003

16 Cho HK, "Effect of the Garlic on the Fermentation and Quality of Kimchi" 470-477, 2001

17 Kim MY, "Effect of Soaking Pretreatment and Addition Citric Acid and Genseng on Kimchi Fermentation" 119-127, 1997

18 Lee SH, "Effect of Schizandra chinensis Extract on the Fermentation of Kimchi" 229-234, 1997

19 Kim JH, "Effect of Rosemary Leaf on Quality and Sensory Characteristics of Kimchi" 283-288, 2003

20 Lee SH, "Effect of Medicinal Herbs? Extracts on the Growth of Lactic acid bacteria isolated from Kimchi and Fermentation of Kimchi" tec (tec): 624-629, 1998

21 Kim JS, "Effect of Ginseng on the Shelf-life of Bread" 325-329, 1999

22 Chang KS, "Effect of Ginseng on the Preservability and Quality of Chinese Cabbage Kimchi" 313-322, 1995

23 Cho SH, "Effect of Ginseng Powder and Distillate on Lipid Oxidation Sensory Properties and Flavor Profiles of Pork Cutlet" 39-45, 2003

24 Moon YJ, "Effect of Ethanolic Extract of Schizandra chinensis for the Delayed Ripening Kimchi Preparation" 7-14, 2003

25 Kim MK, "Effect of Air Controlled Fermentation on Kimchi Quality" 268-273, 1994

26 Lee CH, "Distribution and Relationship of Chemical Constituents in Panax Ginseng" 45-51, 1980

27 Yoo MJ, "Chonnam National University" qualitypropertiesofthelowtemperatureandlongterm-fermentedkimchiduringfermentation

28 Oh HI, "Changes in Chemical and Sensory Characteristics of Dongchiml Juice during Fermentation with the Addition of Panax ginseng C" 307-317, 1996

29 Song TH, "A Study on the Effect of Ginseng on Quality Characteristics of Kimchi" 81-88, 1991

30 Song TH, "A Study on the Effect of Ginseng on Eatable Period and Sensory Characteristics of Kimchi" 237-244, 1991