1 |
Park, J H, J. H KIm, H K Choi, T S. Kim, J W. KIm, and K S. Kim. 1995 Studies on the growth characteristics and chemical constituents of leaves in domestic tea plant J.Kor Tea Soc. 1(I) : 161-173
|
2 |
KIm, B. S., W M Yang, and J. Choi, 2002 Comparison of caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang, Hadong J Kor. Tea Soc. 8(1) . 55-62
|
3 |
Park, J. H, K. S Kim, J H Kim, H. K. Choi, and S W. Kim, 1996 Studies on the chemical constituents of free amino acid, theanine, and catechin contents in domestic tea shoots J. Kor Tea Soc. 2(2) 197-207
|
4 |
Chun, J U, J T Lim, J Choi, J. H Kim, and K. C Lim. 2003. Classification of Korean native tea tree germplasm based on chemical components. J Kor. Tea Soc 9(1) 103-111
|
5 |
Choi. J.. J. U Chun, J H Park. G H Shin, K C. Lim. and K. C Cho.2001 A Simple analysis method for chemical components of tea leaves using near-infrared spectroscopy J. Kor Tea Soc. 7(2) . 77-89
|
6 |
KIm, Y. G. 2000. The status and prospect of Korean green tea industry J Kor Tea Soc 6(2). 41-64
|
7 |
KIm, Y. S , C. Scotter,M Voyiagis, and M Hall. 1997 Potential of NIR spectroscopy for discriminating geographical origin of green tea from Korea and Japan Foods and Biotechnology 6(2) : 74-78
|
8 |
KIm, S., M G. Lee, O. Han, S L Oh, and S W Lee 1990 Changes in chermical components of green tea leaves during blanching and frying Korean J Dietary Culture 5(2) . 229-233
|
9 |
SAS Institute. 1987 SAS user's guide, Statistics. SAS Inst Cary. Nc
|