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10. Korean J Food Sci Technol Lee 39 593 2007 Flavor components in the mashes of takju prepared using different yeasts. Lee HS, Lee TS and Noh BS. 2007. Flavor components in the mashes of takju prepared using different yeasts. Korean J. Food Sci. Technol. 39: 593-599. 

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12. 이수원, 윤성란, 김귀란, 경현규, 정용진, 여수환, 권중호. 누룩 및 조효소제가 정치배양 현미식초의 유리아미노산과 휘발성분에 미치는 영향. 한국식품과학회지 = Korean journal of food science and technology, vol.43, no.5, 570-576.

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14. Korean J Food Sci Technol Lee 37 944 2005 Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Lee TS and Choi JY. 2005. Volatile flavor components in mash of takju prepared by using Aspergillus kawachii nuruks. Korean J. Food Sci. Technol. 37: 944-950. 

15. Korean J Food Sci Technol Lee 33 366 2001 Volatile flavor components in mash of takju prepared by using Aspergillus oryzae nuruks. Lee TS and Han EH. 2001. Volatile flavor components in mash of takju prepared by using Aspergillus oryzae nuruks. Korean J. Food Sci. Technol. 33: 366-372. 

16. Korean J Food Sci Technol Lee 32 691 2000 Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruks. Lee TS and Han EH. 2000. Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruks. Korean J. Food Sci. Technol. 32: 691-698. 

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19. Korean J Food & Nutr So 12 421 1999 Analysis of major flavor compounds in takju mash brewed with a modified nuruk. So MH, Lee YS, Han SH and Noh WS. 1999. Analysis of major flavor compounds in takju mash brewed with a modified nuruk. Korean J. Food & Nutr. 12: 421-426. 

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