연잎차 제조와 그 품질 특성

Preparation of Lotus Leaves Tea and Its Quality Characteristics

  • 발행 : 2006.06.01

초록

키워드

참고문헌

  1. Zelenski, S. G. (1977) Alkaloids of Nelumbo lutea (Wild.) pers. (Nymphaeaceae). J. Pharm. Sci. 66, 1627-1628 https://doi.org/10.1002/jps.2600661132
  2. Lee, M. W., Kim, J. S., Cho, S. M., Kim, J. H. and Lee, J. S. (2001) Anti-diabetic constituent from the node of lotus rhizome (Nelumbo nucifera Gaertn). Nat. Prod. Sci. 7, 107-109
  3. Ls Cour, B., Molgard, P. and Yi, Z. (1996) Traditional Chinese medicine in treatment of hyperlipidaemia. J. Ethnopharmacol. 46, 125-129
  4. Sinha, S., Mukerjee, P. K., Mukerjee, K., Pal, M., Mandland, S. C. and Saha, B. P. (2000) Evaluation of antipyretic potential of Nelumbo nucifera stalk extract. Phytother. Res. 14, 272-274 https://doi.org/10.1002/1099-1573(200006)14:4<272::AID-PTR556>3.0.CO;2-H
  5. Kim, J. S. and Jeon, J. B. (2003) Tea and food using the lotus. J. Korean Soc. Women's Culture 11, 107-124
  6. So, S. (1999) Physiologically active functions of green tea. Proceedings of the Korean Journal of Food and Nutrition Conference, 5-18
  7. National Rural Living Science Institute, R. D. A (2001) In Food Composition Table. 6th revision
  8. Son, T. W., Sung, J. W., Kang, W. W. and Moon, K. D. (2003) In Food Processing. Hyungseul Publishing Co., Seoul, Korea