1 |
Hyun KW, Koo KC, Jang JH, Lee JG, Kim MR, Lee JS. 2004. Quality characteristics and flavor compounds of Geumsan perilla leaves cultivated in greenhouse and field. Korean J Food Preservation 11:28-33
과학기술학회마을
|
2 |
Kim CY, Choi SH, Kim JS. 2012. Quality characteristics of fresh noodles with perilla leaves. Korean J Culinary Research 18:182-196
과학기술학회마을
|
3 |
Kim DS, Nobuyuki Kozukue, Han JS, Kim MH. 2004. The changes of components by maturity stage of tomato I. Korean J Food Culture 19:605-610
과학기술학회마을
|
4 |
Kim JH, Kim HC, Song BH. 2009. Quality characteristics of tomato sauces prepared different tomato varieties. Korean J Food Culture 24:433-439
과학기술학회마을
|
5 |
Kim JH, Lee YM, Joo NM, Choi KS, Sohn CM, Park SH, Chung CS, Do HJ, Ryou HJ. 2010. Development and application of a novel tomato sauce using natural seasoning. Korean J Food Cookery Sci 26:138-145
과학기술학회마을
|
6 |
Kim JH, Yoo SS. 2010. Microbiological analysis and antioxidant activity of tomato sauce prepared with various herbs. Korean J Food Culture 25:207-215
과학기술학회마을
|
7 |
Kim JH, Yoo SS. 2012. Quality characteristics and shelf-life of tomato sauce prepared by addition of fresh dill. Korean J Food Culture 27:193-201
과학기술학회마을
DOI
ScienceOn
|
8 |
Kim KB, Woo HM, Choi SK. 2011. Quality characteristics of Dak-galbi sauce containing various amounts of tomatoes. Korean J Culinary Research 17:193-205
과학기술학회마을
|
9 |
Lee HB, Yang CB, Yu TJ. 1972. Studies on the chemical conposition of some fruit vegetables and fruits in Korea (I). Korean J Food Sci Technol 4:36-43
과학기술학회마을
|
10 |
Park JH, Yang CB. 1990. Studies on the removal of phytate from Korean perilla (Perilla ocimoieds L) protein. Korean Food Sci Technol 22:343-349
과학기술학회마을
|
11 |
Sanchez-Moreno C, Plaza L, Ancos B, Cano MP. 2006. Nutritional characterization of commercial traditional pasteurised tomato juices: Catoteoids, vitamin C and radical-scavenging capacity. Food Chem 98:749-756
DOI
ScienceOn
|
12 |
Tenba HK, Morita W, Kameda Y, Tada M. 1992. Photochemical reaction of perollaldehyde under various conditions. Biosci Biotechnol Biochem 56:614-621
DOI
|
13 |
Thomson KA, Marshall MR, Sims CA, Wei CI, Sargent SA, Scott JW. 2000. Bioavailacility of lycopene from tomato products. J Food Sci Nutr 0:98-106
|
14 |
Woo HM, Choi SK. 2010. The quality characteristics of chicken stock containing various amounts of tomato. Korean J Culinary Research 16:287-298
과학기술학회마을
|
15 |
Yoon SB, Hwang SY, Chun DS, Kong SK, Kang KO. 2007. An investigation of the characteristics of sponge cake with ginseng powder. Korean J Food & Nutr 20:20-26
과학기술학회마을
|
16 |
Bouseta A, Scheirman V, Collin S. 1996. Flavor and free amino acid composition of lavender and eucalyptus honeys. J Food Sci 61:683-694
DOI
ScienceOn
|
17 |
Ha DJ, Kwak EJ. 2008. Comparison of quality and sensory characteristics of tomato for tomato sauce production. J East Asian Soc Dietary Life 18:965-973
과학기술학회마을
|
18 |
Ha DJ, Kwak EJ. 2009. Comparison of quality of model tomato sauces produced with different mixture ratios of fresh tomatoes and canned tomatoes. J East Asian Soc Dietary Life 19:791-797
과학기술학회마을
|
19 |
Association of Official Analytical Chemistry. 1990. A.O.A.C.; Official Method of Analysis, 16th ed., Wasington DC
|
20 |
Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR. 2004. Quality characteristics of functional cookies with added pota peel. Korean J Food Cookery Sci 20:607-613
과학기술학회마을
|