1. Choi SH, Kwak EJ. Volatile flavor compounds and sensory properties
of Yakju fermented with different contents of Meoru (Vitis
coignetiae). J East Asian Soc Dietary Life, 22, 642-648
(2012)
2. Chung H, Yoon MK, Kim MH, Park SK, Lee JG, Kim YS. Volatile
hazardous compounds in alcoholic beverages. J Appl Biol Chem, 55, 141-148 (2012)
10.3839/jabc.2012.022
3. Chun MS, Kim SJ, Noa BS. Analysis of free amino acids and flavors in
fermented jujube wine by HPLC and GC/MS. Korean J Food Sci Technol, 44, 779-784
(2012) 10.9721/KJFST.2012.44.6.779
4. Kang SH, Kim JH, Lee AR, Kim AR, Kim TW. Physicochemical properties
of rice-distilled spirit matured in oak and stainless steel containers. Korean J
Food Sci Technol, 49, 369-376 (2017)
5. Kim JH, Lee DH, Lee SJ. Research and Development of Long Term
Matured Premium Spirit through Fermentation, Distillation, and Maturation
Tracking Analysis. High Value-added Food Technology Development Program funded
by Ministry of Agriculture, Food and Rural Affairs (MAFRA)
(11-1543000-001945-01) (2017)