References
- Lee, C. B. (1982) Forest Economics-mokchogangmok, Korean plant map. p 29, Hyangmunsa, Seoul
- Lim, K. B. (1975), Dongeubogam-medicinal tree cultivation, p306, Hyangmunsa, Seoul.
- Yoon, S. S. (1982), Korean food-history and cooking, p 212, Suhaksa, Seoul
- Kim, J. H., N. M. Kim, S. Y. Choi, and J. S. Lee (2000), Manufacture of Korean traditional liquors by using Dandelion(Taraxacum platycarpum), Kor. J. Appl. Microbiol. Biotechnol. 28, 342-346
- Cushman, D. W. and H. S. Cheung (1971), Spectrophotometic assay and properties of the angiotensin-converting enzyme of rabbit lung, Biochem. Pharm. 20, 1637- 1648 https://doi.org/10.1016/0006-2952(71)90292-9
- Fayek, K. I. and S. T. EI-Sayed (1980), Purification and properties of fibrinolytic enzyme from Bacillus subtilis, Zeit. fur Allgem. Mikrobiol. 20, 375-382 https://doi.org/10.1002/jobm.3630200603
- Kim, Y. T. (1995), Characteristics of fibrinolytic enzyme produced by Bacillus sp. isolated from chungkookjang Ph. D. Dissertation, Dept. of Food Sci. Technol., Sejong University, Seoul
- Marklund, S. and G. Marklund (1974), Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase, Eur. J. Biochem. 47, 469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
- Blois, M. S. (1958), Antioxidant determination by the use of stable free radical, Nature, 191, 1199-1200 https://doi.org/10.1038/1811199a0
- Lee, 1. S., S. H. Yi, S. J. Kwon, C. Ahn, and J. Y. Yoo (1997), Enzymatic activities and physiological functionality of yeasts from traditional Meju, Kor. J. Appl. Microbiol. Biotechnol. 25, 448-452
- Sung, C. K. and S. H, Cho (1992), Studies on the purification and characteristics of tyrosinase from Diospyros kaki Thunb, Kor. Biochem. J. 25, 79-87
- Kato, H., I. E. Lee, N. V. Chuyen, S. B. Kim, and F. Hayase (1987), Inhibition of nitrosamine formation by nondialyzable melanoidins, Argic. BioI. Chem. 51, 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
- Lee, I. S., M. C. Choi, and H. Y. Moon (2000), Effect of Platycodon grandiflorum A. DC extract on the bronchus diseases bacteria, Kor. J. Biotechnol. 15, 162-166
- Amerine, M. A. and E. B. Roessler(1975), Wines, their sensory evaluation, p.121, W. H. Freeman, Co., San Francisco
- Lee, C. H., S. K. Chae, J. K. Lee, and B. S. Park (1982), Quality Control of Food Industry, p.122-160, Yurim Munwha-sa, Seoul
- Howard Moskowitz (1988), Applied Sensory Analysis of Foods, p.44-71, CRC Press
- Seo, S. B., S. M. Han, J. H. Kim, N. M. Kim, and J. S. Lee (2001), Manufacture and physiological functionality of wines and Liquors by using Plum(Prunus salicina), Kor. J. Biotechnol. Bioeng. 16, 153-157
- Lee, D. H., J. H. Kim, N. M. Kim and J. S. Lee (2002), Manufacture and physiological functionality of korean traditional liquors by using chamomile(Matricaria chamomile), Kor. J. Food Sci. Technol. 34, 109-113
- Seo. S. B., J. H. Kim, N. M. Kim and J. S. Lee (2002), Manufacture and physiological functionality of traditional liquors by using acasia flower, Kor. J. Biotechnol. Bioeng. (in press)
- Kim, H. J., J. C. Lee, G. S. Lee, B. S. Jeon, N. M. Kim and J. S. Lee (2002), Manufacture and physiological functionality of Ginseng traditional liquors Kor. J. Ginseng Res. (in press)
- Oshima, G., H. Shimabukuro and K. Nagasawa (1979), Peptide inhibitors of angiotensin-I converting enzyme in digests of gelatin by bacterial collagenase, Biochem. Biophys. Acta. 566, 128-130 https://doi.org/10.1016/0005-2744(79)90255-9
- Maruyama, S., S. Miyoshi and H. Tanake (1989), Angiotensin-I converting enzyme inhibitors derived from Ficus Carica. Agric. BioI. Chem. 53, 2763-2765 https://doi.org/10.1271/bbb1961.53.2763
- Ariyosh, Y. (1993), Angiotensin converting enzyme inhibitors derived from food proteins. Trends Food Science Technol. 4, 139-144 https://doi.org/10.1016/0924-2244(93)90033-7