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T. Jang, C. Oh & J. Park. (2018). Antioxidant activity and protective effects on oxidative DNA damage of Smilax china root. Journal of Applied Biological Chemistry, 61(2), 109-117. DOI : 10.3839/jabc.2108.016
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J. Park & H. Kwon. (2017). Antimicrobial activity against Propionibactecterium acnes bacteria of Smilacis globrae Rhizoma extracts. Journal of the Korea Convergence Society, 8(12), 425-430. DOI : 10.15207/JKCS.2017.8.12.425
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J. Park, D. S. An, D. S. Lee & E. Park. (2014). Prediction of shelf-lifec of sea tangle drink. Journal of Korean Society Food Science and Nutrition, 43(5), 784-790. DOI : 10.3726/jkfn.2104.43.5.784
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Y. Park, H. J. Lee & J. J. Lee. (2015). Effects of Korean and Chinese cratafgi fructrus on the antioxidant activity and antiproliferation of cancer cells. Korean Journal of Community Living Science, 26(1), 103-113. DOI : 10.7856/kjcls.2015.26.1.103
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H. J. Kim, E. Y. Hwang, N. K. Im, S. K. Park & I. S. Lee. (2010) Antioxidant activities of Rumex cripus extracts and effects on quality characteristics of seasoned pork. Korean Journal of Food Science and Technology, 42(4), 445-451.
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S. H. Lee, K. M. Kang, H. J. Park & L. M. Baek. (2009). Physiological characteristics of medicinal plant extracts for use as functional materials in seasoning sauce for pork meat. Korean Journal of Food Science and Technology, 41, 100-105.
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S. K. Youn, J. S. Choi, S. M. Park & D. H. Ahn. (2004). Studies on the improvement of shelf-life and quality of vaccum-packaged seasoned pork meat by added chitosan during storage. Journal of Animal Science and Technology, 46, 1023-1030. DOI : 10.5187/JAST.2004.46.6.1023
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H. Y. Kim, I. G. Hwang, Y. I. Shin, S. Y. Kim, Y. Hwang & S. M. Yoo. (2012). Quality characteristics of seasoned pork meat added with the sauce of pine needle extract during storage. Journal of East Asian Society of Dietary Life, 22(5), 593-603. UCI : G704-001333.2012.22.5.006
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