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Yoon OH, Cho JS. 2007. Optimization of extraction conditions for hot water extracts from Chrysanthemum indicum L. by response surface methodology. Korean J Food Cookery Sci 23:1-8
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Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
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Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol 40:297-302
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Shin YJ. 2007. Quality characteristics of fish paste containing lotus(Nelumbo nucifera) leaf powder. Korean J Food Cookery Sci 23:947-953
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Sung JY, Joe WA, Kim YH, Cheon SJ, Jang MJ, Choi HJ, Lee JS, Choi EY, Lee HS, Kim DI, Kim JO, An BJ, Lee JT. 2007. Study on the anti-oxidant activity of extracts from the Chrysanthemum indicum L.. J Applied Oriental Medicine 7: 1-5
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Lee HY, Bae HJ. 2010. Assessment of consumer liking and microbiological hazard of medicinal herbs. J Industrial and Technology 20:13-22
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Kim JS, Choi SY. 2008. Quality characteristics of soybean curd with Omija extract. Korean J Food and Nutr 21:43-50
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Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food and Nutr 19:1-7
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Jeon ER, Park ID. 2006. Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
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Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22:164-172
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Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
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Choe JH, Jang AR, Lee BD, Liu XD, Song HP, Jo CU. 2008. Antioxidant and antimicrobial effects of medicinal herb extract mix in pork patties during cold storage. Korean J Food Sci Ani Resour 28:122-129
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Hwang SJ, Ahn JC. 2008. Quality characteristics of Jeolpyon containing Astragalus membranaceus extract. Korean J Food Cookery Sci 24:266-271
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Jee JH, Lee HS, Lee JW, Suh DS, Kim HS, Kim KO. 2008. Sensory characteristics and consumer liking of commercial Sojues marketed in Korea. Korean J Food Sci Tech 40: 160-165
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Bae HJ, Lee HY, Paik JE. 2009. Physicochemical properties of sugar-snap coolies prepared with Chrysanthemum indicum Linne powder. Korean J Food and Nutr 22:570-576
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