1 Endo, "a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3methylglutaryl coenzyme A reductase" 334-3 336, 1980
2 Endo, "a new hypocholesterolemic agent produced by a Monascus species" 852-3 854, 1979
3 Lee, "Trial manufacture of lowsalted Kochujang by the addition of alcohol" 146-154, 1985
4 Kwak E. J, "The optimal condition for the production and extraction of monacolin K from red-koji" 35 : 830-834, 2003
5 Kim E. Y., "The chemical properties of doenjang prepared by Monascus koji" 32 : 1114-1121, 2000
6 Lee, "Studies on the brewing of Kochujang by the addition of yeasts" 65-90, 1979
7 Kim, "Red pigment production from Monascus anka albidus" 451-455, 1992
8 Kwon D. J, "Quality improvement of Kochujang using cordyceps sp" 36 : 81-85, 2004
9 Choi J. Y, "Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation" 32 : 125-131, 2000
10 Oh H. I, "Physicochemical properties of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation" 29 : 357-363, 2000
1 Endo, "a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3methylglutaryl coenzyme A reductase" 334-3 336, 1980
2 Endo, "a new hypocholesterolemic agent produced by a Monascus species" 852-3 854, 1979
3 Lee, "Trial manufacture of lowsalted Kochujang by the addition of alcohol" 146-154, 1985
4 Kwak E. J, "The optimal condition for the production and extraction of monacolin K from red-koji" 35 : 830-834, 2003
5 Kim E. Y., "The chemical properties of doenjang prepared by Monascus koji" 32 : 1114-1121, 2000
6 Lee, "Studies on the brewing of Kochujang by the addition of yeasts" 65-90, 1979
7 Kim, "Red pigment production from Monascus anka albidus" 451-455, 1992
8 Kwon D. J, "Quality improvement of Kochujang using cordyceps sp" 36 : 81-85, 2004
9 Choi J. Y, "Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation" 32 : 125-131, 2000
10 Oh H. I, "Physicochemical properties of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation" 29 : 357-363, 2000
11 Kim D. H., "Physicochemical properties of Kochujang prepared by Bacillus sp. koji" 35 : 1174-1181, 2003
12 Pyo Y. H, "Optimum condition for production of mevinolin from the soybean fermented with Monascus sp" 38 : 256-261, 2006
13 Kim D. H, "Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials" 37 : 449-455, 2005
14 Lim S. I, "Effects of functional ingredients addition on quality characteristic of Kochujang" 38 : 779-784, 2006
15 Kang S. G, "Characteristics of fermented hot pepper soybean paste (Kochujang) prepared by liquid beni-koji" 29 : 82-89, 1997
16 Chung S. H, "Characteristics of Kochujang prepared by Monascus anka koji" 28 : 61-66, 1999
17 Shin D. H, "Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials" 29 : 901-906, 1997
18 Cho, "Brewing method and composition of traditional Kochujang" 21-28, 1981