1 |
Kim, E. J., Y. J. Lee, H. K. Shin, and J. H. Park (2005), Induction of apoptosis by the aqueous extract of Rubus coreanum in HT-29 human colon cancer cells, Nutr. 21, 1141-1148
DOI
ScienceOn
|
2 |
William, H. (1990), Official Methods of Analysis, 15th ed., p183-191, Association of official analysis chemists (AOAC), Washington DC
|
3 |
Choi, H. S., M. K. Kim, H. S. Park, and D. H. Shin (2005), Changes in physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) wine during fermentation, Korean J. Food Sci. Technol. 37, 574-578
과학기술학회마을
|
4 |
Moon, Y. J., M. S. Lee, and C. K. Sung (2005), Physicochemical properties of raspberry wine using active dry yeast strains, Korean J. Food Nutr. 18, 302-308
과학기술학회마을
|
5 |
Korea Alcohol Liquor IndustIy Association (2001), Alcohol Beverage News, March, pp11
|
6 |
Cho, D. B., H. Y. Seo, and K. S. Kim (2003), Analysis of the volatile flavor compounds produced during the growth stages of the Shiitake Mushrooms (Lentinus edodes), J. Food Sci. Nutr. 8, 306-314
DOI
|
7 |
Cha, W. S., H. D. Lee, and J. S. Kim (2004), Study on the composition of Pleurotus ferulae fruit body, J. Life Sci. 14, 205-208
DOI
|
8 |
Cha, W. S., M Y. Lee, B. S. Cho, and S. Y. Park (2004), A study on the composition of seasoning using Lentinus edodes, J. Life Sci. 14, 829-833
DOI
|
9 |
Cha, W. S., B. S. Cho, and S. Y. Park (2004), A study on the composition of Cordyceps militaris extract and mycelium, J. Life Sci. 14, 727-731
과학기술학회마을
DOI
|
10 |
Kim, H. C. and S. I. Lee (1991), A comparative study on the health effect of Rubus coreanum, J. Herbol. 6, 3-11
|
11 |
Lee, J. W. and J. H. Do (2000), Chemical compounds and volatile flavor of Rubus coreanum, Korean J. Food Nutr. 13, 453-459
|