References
- 최옥자 (1991) 약초의 성분과 이용. 일월서각, 서울, p.680
- 고경식 (1991) 한국식물검색도감. 아카데미서적, 서울, p.234
- Park, N.Y., Jeong, Y.J., Lee, G.D. and Kwon, J.H. (1998) Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J. Korean Soc. Food Sci. Nutr., 26, 654-661
- Choi, S.H. and Kim, K.H. (1997) Volatile flavor components and formation mechanism of flavor in commercial Polygonatum odoratum tea. J. Kor. Tea Soc., 3, 141-147
- 임종호 (1996) 증자 및 볶음처리가 둥굴레 이화학적 특성에 미치는 영향. 경북대학교 석사학위 논문
- 안경자, 최순돌 (1994) 옥죽 뿌리를 이용한 음료용 차의 제조 방법. 특허출원번호94-3403
- Kwon, J.H., Ryu, K.C. and Lee, G.D. (1997) Dynamic changes in browning reaction substrates of Polygonatum odoratum roots during roasting. J. Korean Soc. Food Sci. Nutr., 26, 654-661
- Ryu, K.C., Chung, H.W., Lee, G.D. and Kwon, J.H. (1998) Color changes and optimization of organoleptic properties of roasted Polygonatum odoratum tea. J. Korean Soc. Food Sci. Nutr., 26, 831-837
- Ryu, K.C., Chung, H.W., Kim, K.T. and Kwon, J.H. (1997) Optimization of roasting conditions for high-quality Polygonatum odoratum tea. Korean J. Food Sci. Technol., 29, 776-783
- Kim, M.B., Kim, D.K., Lee, G.D. and Kwon, J.H. (1998) Optimization of roasting conditions of Polygonatum sibiricum roots by a pressure roaster. J. Korean Soc. Food Sci. Nutr., 27, 80-86
- Hong, M.J., Lee, G.D., Kim, H.K. and Kwon, J.H. (1998) Changes in functional and sensory properties of Chicory roots induced by roasting processes. Korean J. Food Sci. Technol., 30, 413-418
- Hong, M.J., Lee, G.D., Kim, H.K. and Kwon, J.H (1998) Changes in browning characteristics of Chicory roots by roasting processes. J. Korean Soc. Food Sci. Nutr., 27, 591-595
- Lee, G.D., Kim, J.S. and Kwon, J.H. (1996) Monitoring of dynamic changes in Maillard reaction substrates by response surface methodology. Korean J. Food Sci. Technol., 28, 212-219
- Lee, G.D., Kim, J.S. and Kwon, J.H. (1997) Effect of Maillard reaction products on growth of Bacillus sp.. Korean J. Food Sci. Technol., 29, 309-313
- Lee, G.D., Kwon, J.H., Kim, J.H. and Kim, H.K. (1997) Optimization of sensory properties in preparation of canned oyster mushroom. J. Korean Soc. Food Sci. Nutr., 26, 443-449
- Oh, S.J., Sim, J.H., Hur, J.K., Shin, J.G., Kim, S.K. and Baek, Y.J. (1993) Stirred-type fruit yogurts by instrumental measurments. Korean J. Food Sci. Technol., 25, 620-625
- 박성현 (1991) 현대실험 계획법. 민영사, 서울, p.547