1 고형민, "훈연 처리한 콩으로 제조한 청국장의 품질 특성" 한국식품영양학회 27 (27): 274-279, 2014
2 이현주, "초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 144-149, 2008
3 곽충실, "청국장의 암세포생장억제효과 및 흰쥐에서 DMBA 투여에 의한 유방종양발생 억제효과" 한국영양학회 39 (39): 347-356, 2006
4 최웅규, "싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화" 한국식품과학회 39 (39): 676-680, 2007
5 박효진, "돔배기(상어육)의 훈연처리에 따른 품질 특성에 관한 연구" 한국식품저장유통학회 17 (17): 471-477, 2010
6 황성희, "감초추출물 첨가가 청국장의 품질에 미치는 영향" 동아시아식생활학회 14 (14): 571-575, 2004
7 Young-Hyun Hwang, "The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans" 한국식품과학회 16 (16): 734-739, 2007
8 AOAC, "The Association Official Methods of Analysis" 114-118, 2005
9 IARC Environmental Carcinogens, "Selected Methods of Analysis Vol. 3" Lyon 1979
10 Hosoi T, "Recent progress in treatment of osteoprosis" 33 : 240-244, 1996
1 고형민, "훈연 처리한 콩으로 제조한 청국장의 품질 특성" 한국식품영양학회 27 (27): 274-279, 2014
2 이현주, "초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 144-149, 2008
3 곽충실, "청국장의 암세포생장억제효과 및 흰쥐에서 DMBA 투여에 의한 유방종양발생 억제효과" 한국영양학회 39 (39): 347-356, 2006
4 최웅규, "싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화" 한국식품과학회 39 (39): 676-680, 2007
5 박효진, "돔배기(상어육)의 훈연처리에 따른 품질 특성에 관한 연구" 한국식품저장유통학회 17 (17): 471-477, 2010
6 황성희, "감초추출물 첨가가 청국장의 품질에 미치는 영향" 동아시아식생활학회 14 (14): 571-575, 2004
7 Young-Hyun Hwang, "The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans" 한국식품과학회 16 (16): 734-739, 2007
8 AOAC, "The Association Official Methods of Analysis" 114-118, 2005
9 IARC Environmental Carcinogens, "Selected Methods of Analysis Vol. 3" Lyon 1979
10 Hosoi T, "Recent progress in treatment of osteoprosis" 33 : 240-244, 1996
11 Lee MY, "Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang" 70 : 191-196, 2005
12 Yoo CK, "Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from cheonggukjang" 26 : 506-514, 1998
13 Yoo JY, "Present status of industries and research activities of Korean fermented soybean products" 23 : 13-30, 1997
14 Takahashi C, "Possible antitumor-promoting activity of components in Japanese soybean fermented foods, natto. Effect on gap junctional intracelluar communication" 16 : 471-476, 1995
15 Kim JS, "Physicochemical properties of traditional cheonggukjang produced in different regions" 41 : 377-383, 1998
16 AOAC, "Korea Food and Drug Administration"
17 Wang HJ, "Isoflavone content of commercial soybean foods" 42 : 1666-1673, 1994
18 Tilgner DJ, "Fortschritte in der raucher technologie" 57 : 42-, 1977
19 Lee JJ, "Fermentation pattern of cheonggukjang and ganjang by Bacillus licheniformis B1" 35 : 296-301, 1999
20 Ha SD, "Evaluation of dry film method for isolation of microorganisms from foods" 24 : 178-184, 1996
21 Kurzer MS, "Dietary phytoestrogens" 17 : 353-381, 1997
22 Deymer DI, "Compounds determining pH in dry sausage" 3 : 161-167, 1974
23 Kim JG, "Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste" 19 : 31-37, 2004
24 Iwai K, "Antioxidative functions of natto, a kind of fermented soybeans : Effect on LDL oxidation and lipid metabolism in cholesterol fed rats" 50 : 3597-3601, 2002
25 Okamato A, "Angiotensin I converting enzyme inhibitory activities of various fermented foods" 59 : 1147-1149, 1995
26 Lee YL, "A study on the production of viscous substance during the cheonggukjang fermentaiton" 35 : 202-209, 1992
27 Wang G, "A simplicated HPLC method for the determination of phytoestrogens in soybean and its processed products" 38 : 185-190, 1990