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1 손미예, "키위와 무를 첨가한 검정콩 청국장의 맛성분 및 기호도" 한국식품영양과학회 31 (31): 39-44, 2002
2 박현영, "녹차첨가 서리태청국장의 이화학적 특성 및 유리기 소거능" 한국식품영양과학회 37 (37): 401-404, 2008
3 김선희, "검정콩의 주요 항산화 원인물질 및 항산화 효과의 비교" 한국식품과학회 37 (37): 73-77, 2005
4 Pratt DE., "Water soluble antioxidant activity in soybean" 37 : 322-323, 1972
5 Bokov A, "The role of oxidative damage and stress in aging" 125 : 811-826, 2004
6 Fridovich I., "The biology of oxygen radicals" 201 : 875-880, 1978
7 Choe JS, "Survey on preparation method and consumer response of Chungkukjang." 13 : 29-43, 2004
8 Althaus JS, "Structure activity relationships of peroxynitrite scavengers an approach to nitric oxide neurotoxicity" 83 : 243-254, 1994
9 Pratt DE, "Source of antioxidant activity of soybean and soy products" 44 : 1720-1722, 1979
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