1. So MH, Lee YS, Noh WS. Changes in microorganisms and main components during takju brewing by a modified nuruk. J. Korean Soc. Food Sci. Nutr. 12: 226–232 (1999)
2. Kim MJ, Kim IJ, Nam SY, Lee CH, Lim JY. Changes of major components in sambaekcho wine during fermentation. Korean J. Med. Crop Sci. 9: 290–294 (2001)
3. So MH, Yu TJ. The effect of medium-cooked rice on the production of Korean traditional yakju. J. Korean Soc. Food Sci. Nutr. 6: 189–198 (1993)
4. Shin KR, Kim BC, Yang JY, Kim YD. Characterization of yakju prepared with yeasts from fruits 1. Volatile components in yakju during fermentation. J. Korean Soc. Food Sci. Nutr. 28: 794–800 (1999)
5. Kim HR, Kim JH, Ahn BH. Physicochemical characteristics and volatile compounds of glutinous rice wines depending on the milling degrees. Korean J. Food Sci. Technol. 42: 75–81 (2010)