참고문헌
- 현대식물분류학 이유성;이상태
- 신고식물분류학 이창복
- J. Kor. Soc. Hort. Sci. v.44 no.6 Physiological Responses of Korean Native Chinese Chive (Allium tuberosum) Having Differents Chilling Tolerance under Chilling Treatment Kang, S.G.;Choi, Y.J.;Cho, J.G.;Chung, H.D.;Suh, S.G.
- Korean J of Food Preservation v.9 no.1 Effects of the Addition of Leek and Dropwort Powder on the Quality of Noodles Kim, C.B.;Lee, M.Y.;Yoon, J.T.;Cho, R.K.
- 월간원예 no.168 농업정보신문
- Korean J. Food Sci. v.7 Components and Antioxidative Activities of Buchu(Chinese chives) harvested at Different Times Moon, G.S.;Ryu, B.M.;Lee, M.J.
- Korean J. Food Sci. Technol. v.33 no.3 The various biofunctional effects(anticarcinogenic, antioxidative and lypolytic activity) of Pohang bchu Hwang, C.W.;Shin, H.K.;Do, M.S.;Kim, Y.J.;Park, Y.H.;Choi, Y.S.;Joo, W.H.
- Am. J. clin. Nutr. v.66 Efeects of garlic thioallyl derivatives on growth, glutathione concentration and polyamine formation of human prostate carcinoma cells in culture Pinto, J.T.;Qiao, C.;Xing, J.;Rivlin, R.S.;Protomastro, M.L.;Weissler, M.I.;Tao, Y.;Thaler, H.;Heston, W.D.
- Korean J. Soc. Food Sci v.10 no.1 Changes of antioxidative properties according to the heat-treatment of ginger extracts Lee, J.Y.;Ahn, M.S.
- Korean J. Sac. Food Sci v.14 Chlorophyll, mineral contents and SOD-like activities of leeks harvested at different times Kwak, Y.J.;Chun, H.J.;Kim, J.S.
- Korean J. Food Sci. Technol. v.33 no.3 The various biofunctional effects(anticarcinogenic, antioxidative and lypolytic activity) of Pohang bchu Hwang, C.W.;Shin, H.K.;Do, M.S.;Kim, Y.J.;Park, Y.H.;Choi, Y.S.;Joo, W.H.
- J. Korean Soc. Food Sci, Nutr. v.32 Effect of long term buchu(Chines chives) diet on antioxidative system of IRC mice Lee, M.J.;Ryu, B.M.;Lee, Y.S.;Moon, G.S.
- Ntraceut. Food v.7 Protective effect of Diet buchu(Chines chives) against oxidative damage from aging and ultraviolet irradiation in ICR mice skin Lee, M.J.;Ryu, B.M.;Kim, M.H.;Lee, Y.S.;Moon, G.S. https://doi.org/10.3746/jfn.2002.7.3.238
- Free Rad. Biol. Med. v.31 Influence of vitamin E and C supplementation on lipoprotein oxidation in patients with Alzheimer's disease Anatol, K.;Ulrike, M.;Sonke, A.;Amaar, U.;Charotrharlotte, L.;Tom, M.T.;Ulrike, B. https://doi.org/10.1016/S0891-5849(01)00737-7
- Free Rad. Biol. Med. v.31 Antioxidant mechani-c of isoflavones in lipid system: paradoxical effects of peroxyl radical scavenging Rakesh, P.P.;Brenda, J.B.;Jack, H.C.;Neil, H.;Marion, K.;Balaraman, K.;Dale, A.P.;Stephen, B.;Victor, D.U. https://doi.org/10.1016/S0891-5849(01)00737-7
- FEBS Lett. v.418 Comparative mechanisms and rates of free radical scavenging by carotenoid antioxidants Mortensen, A.;Skibsted, L.H.;Sampson, J.;Rice-Evans, C.;Everett, S.A. https://doi.org/10.1016/S0014-5793(97)01355-0
- J.Agric. Food Chem. v.47 free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H202/NaOH/DMSO system Yamaguchi, F.;Yoshimura, Y.;Nakazawa, H.;Ariga, T.
- J. Fd hyg. Safety v.15 no.3 Separation and Identification of Antimicrobial Compounds from Korean Leek Hong, J.H.;Lee, M.H.;Kang, M.C.;Hur, S.H.
- Korean J. Food Sci. Technol. v.28 no.3 Antimicrobial Substances in Leek(Allium tuberosum) Kim, S.J.;Park, K.H.
- Official methods of analysis A.O.A.C.
- Korean J. Food Culture v.19 no.2 A study on the antioxidative and antimicrobial activities of the Chopi solvents extracts Ahn, M.S.;Won, J.S.;Kim, H.J.;Han, M.N.
- Analytical Biochemistry v.293 Oxygen Radical Absorbance Capacaity of the Phenolic Compounds in Plant Extracts Fractionated by High-Perpormance Liquid Chromatograph Caldwell, Charles R. https://doi.org/10.1006/abio.2001.5134
- Korean J. pharmacogn v.29 antioxidative compounds in aerial parts of potentilla fragariodes Choi, Y.H.;Kim, M.J.;Lee, H.S.;Yun, B.S.;Hu, C.;Kwak, S.S.
- Lebensm-Wiss-u-Technol v.28 Use of free radical method to evaluate antioxidant Williams, B.W.;Cuvelier, M.E.;Berset, C. https://doi.org/10.1016/S0023-6438(95)80008-5
- Agric. Biol. Chem. v.51 Inhibition of nitrosamine formation by nondialyzable melanoidins Kato, H.;Lee, I.E.;Chuyen, N.V.;Kim, S.B.;Hayase, F. https://doi.org/10.1271/bbb1961.51.1333
- Official and tentative methods A.O.C.S.
- Effects of reaction temperature, time and persence of orgarnic acids or their salts on the antioxidants activity of caramelization mixture Ahn, M.S.
- J. Living Culture Research v.15 A study on the antioxidative and antimicrobial activities of the Applenmint solvents extracts. Sungshin women's university Ahn, M.S.;Kim, H.J.
- Food Techonol v.1 Methods for testing the efficacy of food antimicrobials Davison, P.M.;Parish, M.E.
- Food Technol v.40 Antimicrobial agents Judie, D.D.
- Korean J. Food Preser. v.9 Antioxidative and free radical scavenging activity of water extract from dandelion Kang, M.J.;Shin, S.R.;Kim, K.S.