1 |
정동효, 김종태. 차의 과학. pp.51-53. 대광서림. 2003
|
2 |
Tar, GE. Methods of protein microcharacterization, pp.155-194. Human press, Clifton NJ. 1986
|
3 |
Park, JH, Kim, JB and Kim KS. Studies on the fatty acid composition of leaves in domestic tea plant. J. Kor. Tea Soc. 2(1):119-127. 1996
|
4 |
AOAC. Official methods of analysis 26th ed., The Association of official analytical chemists. Washington, DC. 1995
|
5 |
Yamamoto M, Sano M, Matsuda N, Miyase T, Kawamoto K, Suzuki N, Yoshimura M, Tachibana H, Hakamata K. The change of epigallocatechin-3-O(3-O-methyl)gallate content in tea of diffrent varieties, tea of crop and processing method. Nippon Shokuhin Kagaku Kogaku Kaishi 48: 64-68. 2001
DOI
ScienceOn
|
6 |
정란희. 만병을 고치는 녹차혁명, pp.15-16. 예담. 2003
|
7 |
Lee, YJ, Ahn, MS and Hong, KH. A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and balck tea. J. FD Hyg. Safety 13(4):377-382. 1998
|
8 |
SAS. SAS User's Guide. Statistics, 5th ed., SAS Institute Inc., Cary, NC, U.S.A. 1987
|
9 |
Shihoko T, Yumie M, Toshio M, Yusuie S, Kazuo I. Comparison of caffein and catechin components in infusion of various tea(green tea, ooling and black tea) and tea drinks. Nippon Shokuhin Kogyo Gakkaishi 34:24-27. 1987
|
10 |
김종태. 茶의 과학과 문화, pp.8-153. 도서출판 보림사. 1996
|
11 |
Blauch, JL and Tarka, SM. HPLC determination of caffein and theobromine in coffee, tea and instantant hot, cocoa mixes. J. Food Sci. 48:745-747. 1983
DOI
|
12 |
Blois MS. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426. 1959
|
13 |
Ikegaya, K., Taka yanagi, H., Anan, T. Quantitative analysis of tea constituents. 嗟惜. 71:43-47. 1990
|
14 |
Kawakami M, Uchida H, Kobayashi A. Correlation between caffeine and total nitrogen in small tea leaf species and large tea leaf species. Nippon Nogeikagaku Kaishi 61:365-367. 1987
DOI
|
15 |
Shao, W., Powell, C., Clifford, M.N. The Analsis by HPLC of green, black and Pu,er teas produced in Yunnan. J. Sci. Food Ag, ic. 69:535-540. 1995
DOI
|
16 |
Goldberg I. Functional foods. pp.55-61. Chapman and Hall. New York. 1994
|
17 |
Choi SH. The aroma components of green tea, the products of Mt. Chiri garden. J. Korean Soc. Food Nutr. 25:478-483. 1996
|
18 |
Yeo, SG, Ahn, CW, Lee, YW, Lee, TG, Park, YH and Kim, SB. Oxidative effect of tea extracts from green tea, oolong tea and black tea. J. Soc. Food Nutr. 24(2):299-304. 1995
|
19 |
Choi, OJ, Choi, KH. The phyxicochemical properties of korean wild tea(Green tea, Semi-fermented tea, and Black tea) according to degree of feremtation. J. Korean Soc. Food Sci. Nutr. 32(3):356-362. 2002
|