1 |
Anonymous. Banchandeungsok. In Kim HS, Ji MS, Kim EH, Park KR editors. 2013. Chongjusi, Chongju, Korea. p 82
|
2 |
AOAC. 1995. Official methods of analysis 15th ed. Association of Official Analytical Chemists, Washington DC, USA. pp 210-219
|
3 |
Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Comparison of physiological activities of Rubus coreanus Miquel during maturation. J Korean Soc Food Sci Nutr 36(6):683-688
DOI
|
4 |
Choi EJ. 2007. Quality characteristics of Dasik by the addition of jujube. Master's thesis. Sejong University, Seoul, Korea.
|
5 |
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28(3):350-356
DOI
|
6 |
Hong JS. 2002. Quality characteristics of Daechupyun by the addition of jujube paste. Korean J Soc Food Cook Sci 18(6): 677-683
|
7 |
Hong JY, Nam HS, Shin SR. 2012. Physicochemical properties of ripe and dry jujube (Ziziphus jujuba Miller) fruits. Korean J Food Preserv 19(1):87-94
DOI
|
8 |
Kang IH. 1997. Korean Tteok and Kwajul. Mirae N Textbook Co., Seoul, Korea. p 25
|
9 |
Kim DH. 2006. Tteok.hankwa.beverages. Baeksan Publishing Co., Seoul, Korea. p 99
|
10 |
Kim IH, Jeong CH, Park SJ, Shim KH. 2011. Nutritional components and antioxidative activities of jujube (Ziziphus jujuba) fruit and leaf. Korean J Food Preserv 18(3):341-348
DOI
|
11 |
Kim SK, Lee HJ, Kim MK. 2001. Effect of water and ethanol extracts of persimmon leaf and green tea different conditions on lipid metabolism and antioxidative capacity in 12-monthold rats. Korean J Nutr 34(5):499-512
|
12 |
Kim YH, Kang YJ, Lee IS, Kim HS. 2010. Dietary fiber intake of middle school students in Chungbuk area and development of food frequency questionnaire. J Korean Soc Food Sci Nutr 39(2):244-252
DOI
|
13 |
Kwon YI, Jung IC, Kim SH, Kim SY, Lee JS. 1997. Changes in properties of pitted jujube during drying and extraction. Agric Chem Biotechnol 40(1):43-47
|
14 |
Lee BH, Kim SY. 1988. Studies on the changes of chemical components of dried jujube (Zizyphus jujuba Miller) during storage. Res Rep Agric Sci Tech Chungnam Natl Univ 15(1):95-113
|
15 |
Lee HJ. 2004. Sieuycheonseo. Sinkwang Publishing Co. Ltd., Seoul, Korea. p 207
|
16 |
Lee SM. 2010. Physicochemical activity of jujube and quality characteristics of jujube-added brown rice Yakpyun. Doctorate dissertation. Sejong University, Seoul, Korea. p 49
|
17 |
Lee SM. 2010. Physicochemical activity of jujube and quality characteristics of jujube-added brown rice Yakpyun. Doctorate dissertation. Sejong University, Seoul, Korea. p 65
|
18 |
Lee YK. Dasi Bogo Beawoonuen Josunmussang Sinsikyorijebub. In Antient Food Research Group editor. 2001. Institute of Korean Royal Cuisine, Seoul, Korea. p 268
|
19 |
Noh WS, Kim YJ, Kim WJ, Son GM, Jung SW, Cho KY, Cho DB, Cho SG, Choe KS. 2007. New food microbiology. JIGU Publishing Co., Kyunggi, Korea. pp 188-189
|
20 |
Min HY, Park EJ, Lee SK, Cho YJ. 2003. Effects of grape extracts on free radical scavenging activity and inhibition of pro-inflammatory mediator production in mouse macrophage cells. Korean J Food Sci Technol 35(1):132-137
|
21 |
Rural Development Administration. 2008. Korean Traditional and Regional Food 4. Chungcheongbukdo. Gyomoon Publishers, Paju, Korea. p 231
|
22 |
Rural Development Administration. 2010. Dictionary of traditional and regional food. Gyomoon Publishers, Paju, Korea.
|
23 |
Seo YK. 2007. Imwonsibyukji. In Cho SH, Cheong NW editors. Gyomoon Publishers, Paju, Korea. p 238
|
24 |
Yoo JR. Jeungbosanrimkyungje. In Lee KJ editor. 2003. Sinkwang Publishing Co. Ltd., Seoul, Korea. p 14-15
|