1 "매실의 풍미 향상에 관한 연구. 농촌진흥청 제 1차년도 보고서." 1993
2 "ウメ 果汁の 果實の 有機酸と アミノ酸 熟度 ひ 品種別 變化. 日本食品工業學會誌 32" 669-676, 1985
3 "juice against selected pathogenic microorganism. Korean J. Food & Nutr." 16 : 29-34, 2003
4 "antioxidant compound isolated from the fruit of Prunus memu. J. Korean Agric. Chem. Biotechnol." 44 : 35-37, 2001
5 "Volatile components of apricot" 319-324, 1990
6 "The quality assessment of Doenjang added with Japanese apricot" 17 : 472-477, 2001
7 "The effect of masil extract on the acid production and growth of yoghurt starter. Korean J. Food & Nutr." 15 : 42-49, 2002
8 "Studies on the acetic acid fermentation using maesil juice. J. Korean Soc. Food Sci. Nutr. 25" 25 : 695-700, 1996
9 "Screening of antioxidants in fructus mune" 45 : 119-123, 2002
10 "Respiratory characteristics of Japanese apricot fruits as influenced by storage temperature and harvesting period. Food Engineering Progress" 2 : 178-182, 1998
1 "매실의 풍미 향상에 관한 연구. 농촌진흥청 제 1차년도 보고서." 1993
2 "ウメ 果汁の 果實の 有機酸と アミノ酸 熟度 ひ 品種別 變化. 日本食品工業學會誌 32" 669-676, 1985
3 "juice against selected pathogenic microorganism. Korean J. Food & Nutr." 16 : 29-34, 2003
4 "antioxidant compound isolated from the fruit of Prunus memu. J. Korean Agric. Chem. Biotechnol." 44 : 35-37, 2001
5 "Volatile components of apricot" 319-324, 1990
6 "The quality assessment of Doenjang added with Japanese apricot" 17 : 472-477, 2001
7 "The effect of masil extract on the acid production and growth of yoghurt starter. Korean J. Food & Nutr." 15 : 42-49, 2002
8 "Studies on the acetic acid fermentation using maesil juice. J. Korean Soc. Food Sci. Nutr. 25" 25 : 695-700, 1996
9 "Screening of antioxidants in fructus mune" 45 : 119-123, 2002
10 "Respiratory characteristics of Japanese apricot fruits as influenced by storage temperature and harvesting period. Food Engineering Progress" 2 : 178-182, 1998
11 "Preparation and shelf life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht" 32 : 1087-1092, 2000
12 "Physical and chemical characteristics of flesh and pomace of Japanese apricots" 31 : 1434-1439, 1999
13 "Optimum condition for alcohol fermentation using mume" 32 : 539-543, 2003
14 "Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Appl. Env. Microbial." 39 : 818-823, 1980
15 "Gas chomatographic evidence for the occurrence of hop oil components in beer. J. Chromatogr." 21 : 1-5, 1966
16 "Effects of Prunus mume extract on the sensory quality and shelf life of cooked rice. Korean J. Food Sci. Technol." 14 : 503-508, 1998
17 "Effect of gas absorbents on quality attributes and respiration characteristics of mature-green mume fruits during storage at ambient temperature. Korean J. Food Sci. Technol." 34 : 1036-1042, 2002
18 "Development of the functional beverage containing the Prunus mume extracts. Korean J. Food Sci. Technol." 32 : 713-719, 2000
19 "Composition of Organic Acids in Japanese Plum Liqueur. J. Domestic Acad. 21" 292-296, 1970
20 "Characteristics of curd yogurt from milk added with maesil" 34 : 419-424, 2002
21 "Changes of flavor components and organic acids during maturation of Korean apricot. Food industry and nutrition 7" 7 : 40-44, 2002
22 "Changes in pectic substances of mature-green mume fruits as influenced by thickness of packaging film during storage. J. Korean Soc. Food Sci. Nutr." 31 : 621-628, 2002
23 "Changes in chemical composition mume fruits during maturation. Korean J. Postharvest Sci. Technol." 6 : 481-487, 1999
24 "Bread properties utilizing extracts of Prunus mume. Korean J. Food & Nutr. 14" 14 : 305-310, 2001
25 "Antimicrobial food additives. Springer- Verlag Co." new york : 44-50, 1980
26 "Antimicrobial activity of non-halogenated phenolic compounds. J. Food Prot. 44" 623-625, 1981
27 "Antibacterial effect of essential oils. J. Pharm. Bull. 73" 334-340, 1953