참고문헌
- Hatano T, Takaki M, Ito H, Yoshida T. 1998. Acylated flavonoid glycosides and accompanying phenolics from licoroce. Phytochem 47: 287-293 https://doi.org/10.1016/S0031-9422(97)00560-8
- Ahn KS, Sim WS, Kim IH. 1998. Immunostimulating polysaccharide from cell culture of Angelika gigas Nakai. Bio-tech Letters 20: 5-7
- Ikuta A, Kamyya K, Satake T, Saiki Y. 1995. Triterpenoids from callus tissue cultures of Paeonia species. Phytochem 38: 1203-1207 https://doi.org/10.1016/0031-9422(94)00445-Y
- Kim H, Lee E, Lee S, Shin T, Him Y, Kim J. 1998. Effect of Rehmannia glutinosa on immediate type allergic reaction. Intern J Immunnopharm 20: 231-240 https://doi.org/10.1016/S0192-0561(98)00037-X
- Ohara N, Tomoda M, Shimizu N, Gonda R. 1994. Chracterization of a novel acidic polysaccharide with immunological activities from the rhizome of Cnidium officinale. Chem Pharm Bull 42: 1886-1889 https://doi.org/10.1248/cpb.42.1886
- Ng TB, Wang H. 2001. Panaxagin, a new protein from Chinese ginseng possessed anti-fungal, anti-viral, translation- inhibiting and ribonuclease activities. Life Sci 68: 739-749 https://doi.org/10.1016/S0024-3205(00)00970-X
- Satoh K, Nagai F, Ushiyama KK. 1996. I. Specific inhibition of Na+, K+-ATPase activity by atractylon, a major component of Kyaku-jutsu, by interaction with enzyme in the E2 state. Biochem Pharm 51: 339-343 https://doi.org/10.1016/0006-2952(95)02188-4
- Konno C, Suzuki Y, Oishi K, Munakata E, Hikino H. 1985. Isolation and hypoglycemic activity of atractans A, B and C, glycans of Atractylodes japonica rhizomes. Planta Medica 2: 102-103
- Mauro AM, Agabio R. 2000. Potential use of medicinal plants in the treatment of alcoholism. Fitoterapia 71: S38- S42 https://doi.org/10.1016/S0367-326X(00)00178-7
- Kim IH, Park WS, Koo YJ. 1996. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk (Korean style bran koji). Korean J Diet Cult 11: 339-348
- Grosch W. 1993. Detection of potent odorants in food by aroma extract dilution analysis. Trends Food Sci Tech 4: 68- 73 https://doi.org/10.1016/0924-2244(93)90187-F
- Cadwallader KR, Tan Q, Chen F, Meyers SP. 1995. Evaluation of the aroma of cooked spiny lobster tail meat by aroma dilution analysis. J Agric Food Chem 43: 2432-2437 https://doi.org/10.1021/jf00057a022
- Van den Dool H, Kratz PD. 1963. A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J Chromato 11: 463-471. https://doi.org/10.1016/S0021-9673(01)80947-X
- Stone J, Sidel JL. 1993. Quantitative descriptive analysis. In Sensory evaluation practices. Stone J, Sidel JL, eds. Academic press Inc., Sandiego, California. p 216-236
- Maarse H. 1994. Volatile compounds in foods and beverages. Marcel Dekker, New York. p 483-616
- Russell I, Stewart GG. 1992. Constitution of yeast and immobilization technology to flavor development in fermented beverages. Food Tech Nov 146-149