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1 손석민, "천연 갈변방지제를 이용한 최소가공 사과 절편 개발" 한국산학기술학회 8 (8): 151-155, 2007
2 목철균, "주정 첨가가 된장의 미생물 생육에 미치는 영향" 한국산업식품공학회 9 (9): 161-164, 2005
3 정봉우, "생강으로부터 6-Gingerol의 분리 및 항산화 활성" 한국생물공학회 21 (21): 484-488, 2006
4 김동호, "냉동생강으로 제조한 다대기의 저장 중 품질변화" 한국식품과학회 36 (36): 943-951, 2004
5 Etejere, E.O., "Traditional and modern storage methods of underground root and stem crops in Nigeria" 36 : 33-37, 1986
6 Bhattarai, S., "The stability of gingerol and shogaol in aqueous solutions" 90 : 1658-1664, 2001
7 Smith, R.M., "The essential oil of ginger from Fiji" 20 : 203-207, 1981
8 Choi, Y.H., "The effects of storage amount and ventilator size on the quality of ginger during cellar storage" 2 : 195-202, 1995
9 Connell, D.W., "The Chemistry of the essential oil and oleoresin of ginger (Zingiber officinale Roscoe)" 1 : 677-693, 1970
10 Lee, S.E., "Studies on the development of storage technology for ginger" Korea Food Research Institute 1994
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