1 |
Lee SH (2015). The impact of coffee barista jab stress on job satisfaction and organizational loyalty. Korea J Culinary Res 21(6):91-102.
|
2 |
Jin YH (1999). A study on the present condition of the coffee and vision of 21C in Korea. Korea J Culinary Res 5(2):5-24.
|
3 |
Min KH(2009). A study on the education for employees in coffee restaurants from employers' viewpoint. Korea J Culinary Res 15(3):271-283.
|
4 |
Seo JW (2013). Coffee Bible. Daewangsa Publishing Co. Kyunggi.
|
5 |
Lee JC (2013). Introduction of New Food & Beverage. Baesan Publishing Co. Kyunggi.
|
6 |
Kim KJ, Park SK (2006). Changes in major chemical constuents of green coffee beans during the roasting. Korean J Food Culture 38(2):153-158.
|
7 |
Clarke RJ, Macrae R (1887). Coffee Vol. 1: Chemistry. Elsevier Applied Science Publishers Ltd., p. 223-262.
|
8 |
Halliwell B, Aeschbach R, Loliger J, Aruoma OI (1995). The characterization of antioxidants. Food Chem Toxicol 33:601-617.
DOI
|
9 |
Feldman JR, Ryder WS, Kung JT (1969). Importance of non-volatile compounds to the flavor of coffee. J Agric Food Chem 17:733-739.
DOI
|
10 |
Macdonald IA, Macrae R (1985). The determination of amino acids in coffee products. Proc ASIC, Berlin, Germany. p. 333-340.
|
11 |
Rice-Evans CA, Miller NJ, Paganga G (1996), Structure antioxident activity relationship of flavonoids and phenolic acids. Free Radical Biol Med 20:933-956.
DOI
|
12 |
Newton JM (1979). Spectrophotometric deterimnation of caffeine in coffee products. J Assoc Anal Chem 62:705-708.
|
13 |
Moon JW, Cho JS (1999). Changes in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage. Korean J Food Sci and Tech 31(2):441-447.
|
14 |
Imai J, Ide N, Nagae S, Moriguchi T, Matsuura H, Itakura Y (1994). Antioxidant and radical scavenging effects of aged garlic extract and its constituents. Plant Med 60:417-420.
DOI
|
15 |
Rice-Evans CA, Miller NJ, Paganga G (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci 2:152-159.
DOI
|
16 |
Farah A, Donangelo CM (2006). Phenolic compound in coffee. Braz J Plant Physiol 18:23-26.
DOI
|
17 |
Chen JH, Ho CT (1997). Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 45:2374-2378.
DOI
|