참고문헌
- Albright SC, Winston WL, Zappe C (1999) Data analysis and decision making with Microsoft Excel. Pacific Grove, Calif Brooks/Cole Publishing Co. California, USA.
- Cho Y, Rhee HS (1979) A study on flavorous taste components in kimchi-on free amino acids. Korean J Food Sci Technol 11: 26-31.
- Choi JW, Yoo YM, Kim MY, Nam JH, Nugroho A, Park HJ (2008) Anti-hyperlipidemic and anti-hyperlipidemic effects of the triterpenoid-rich fractions from Rubus coreanus and Rubus crataegifolius and their main component, niga-ichigoside Fl, in Streptozotocin-induced diabetic rats. Natural Product Sciences 14: 260-264.
- Choi SY (2009) The method for making wild strawberry wine. Korean Patent (unexamined) 2009-0076201.
- Han SK. Yang HS, Rho JO (2006) A study on quality characteristics of Bokbunja-pyun added with rubi fruit juice. J East Asian Soc Dietary Life 16: 371-376.
- Hashidoko Y, Hoh E, Yakota K. Yoshida T, Tahara S (2002) Characterization of five phyllosphere bacteria isolated from Rosa rugosa leaves, and their phenotypic and of metabolic properties. Biosci Biotechnol Biochem 66: 2474-2478. https://doi.org/10.1271/bbb.66.2474
- Hwang IK, Ahn SY (1975) Studies on the anthocyanins in wild vines(Vitis amurensis Ruprecht) (H)-Identification of anthocyan ins in wild vines. J Korean Soc Appl Biol Chem 18: 188-193.
- Jeong EJ, Kim YS, Jeong DY, Shin DH (2006) Yeast selection and comparison of sterilization method for making strawberry wine and changes of physiochemical characteristics during its fennentatioll. Korean J Food Sci Technol 38: 642-647.
- Kim MY, Choi MY, Nam JH, Park HJ (2008) Quantitative analysis of flavonoides in the unripe and ripe fruits and the leaves of four Korean Rubus species. Kor J Pharmacogn 39: 123-126.
- Kim SK (1996) Deacidification of new wild grape wine. Korean J Food Nutr 9: 265-270.
- Kim SN, Kim SH, Lee SH, Choi YJ, Lee BG, Jang IS (2007) Skin external composition containing Korean medicinal flower extracts. Korean Patent (unexamined) 2007-32520.
- Kong YJ, Hong KP, Kwon HJ, Hong JK (2003) Manufacturing method for tea and beverage using Rosa rugosa Thunberg. Korean Patent 414393.
- Lee GD, Kim SK, Lee JM (2003a) Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J Korean Soc Food Sci Nutr 32: 812-817. https://doi.org/10.3746/jkfn.2003.32.6.812
- Lee HJ, Ahn JW, Lee BJ, Moon SG, Seo YW (2004) Antioxidant activity of Rosa rugosa. Korean J Biotechnol Bioeng 19: 67-71.
- Lee JM, Kim SK, Lee GD (2003b) Monitoring on alcohol fermentation characteristics of strawberry. J Korean Soc Food Sci Nutr 32: 679-683. https://doi.org/10.3746/jkfn.2003.32.5.679
- Lee YJ, Seo HJ (2008) Fragrance ccomposition reproducing the fragrance of Rosa rugosa Thunb. var. rugosa. Korean patent (unexamined) 2008-0103741.
-
Nam JH, Jung HJ, Tapondjou LA, Lee KT, Choi JW, Kim WB, Park HJ (2007) The anti-hyperlipidemic effect and constituents of the
$19\alpha$ -hydroxyursane-type triterpenoid fraction obtained from the leaves of Rubus crataegifolius. Natural Product Sciences 13: 152-159. - National Rural Living Science Institute (2001) Food composition table. 6th ed. Rural Development Administration, Republic of Korea.
- Oh HH, Hwang KT, Kim MY, Lee HK, Kim SZ (2008) Chemical characteristics of raspberry and blackberry fruits produced in Korea. J Korean Soc Food Sci Nutr 37: 738-743. https://doi.org/10.3746/jkfn.2008.37.6.738
- Sarneckis C, Dambergs RG, Jones P, Mercurio M, Herderich MJ, Smith P (2006) Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimized tool for grape and wine analysis. Aust J Grape and Wine Res 12: 39-49. https://doi.org/10.1111/j.1755-0238.2006.tb00042.x
- Shin DH, Kim MK, Kim YS, Choi HS, Jeong EJ (2009) Process for preparing wine using strawberry. Korean Patent 897188.