1 |
Sung, K. C. (2003), A study on the antimicrobial effect of natural artemisia extract using super critical carbon dioxide, J. of Korean Oil Chemists' Soc. 20, 309-315
과학기술학회마을
|
2 |
Henning, S. M., C. Fajardo-Lira, H. W. Lee., A. A. Youssefian, V. L. Go, and D. Heber (2003), Catechin Content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity, Nutr. Cancer 45, 226-235
DOI
ScienceOn
|
3 |
Food Code (2003), Conduct laboratory testing according to specifications and test methods of the Food Code. pp.894-918, Korea Food & Drug Administration, Moon Yong Press, Seoul
|
4 |
Swain, T., W. E. Hillis, and M. Ortega (1959), Phenolic constituents of Ptunus domestica. I., Quantitative analysis of phenolic constituents, J. Sci. Food Agric. 10, 83-88
|
5 |
Rhee, S. J., M. J. Kim, Y. H. Yoon, G. Y. Park, W. K. Choe, J. S. Bang, and Y. C. Boo (1994), Changes in contents of catechin, mineral and vitamin C of Korean tea by leaching condition, HSJAS 3, 171-180
|
6 |
Kim, S. H., D. S Han, and H. D. Park (2004), Changes of some chemical compounds of Korean (Posong) green tea according to harvest periods, Korean J. Food Sci. Technol. 36, 542-546
과학기술학회마을
|
7 |
Weisburger, J. H., A. Rivenson, K. Garr, and C. Aliaga (1997), Tea, or tea and milk, inhibit mammary gland and colon carcinogenesis in rats, Cancer Lett. 114, 323-327
DOI
ScienceOn
|
8 |
Sakanaka, S., T. Sato, M. Kim, and T. Yamamoto (1990), Inhibitory effect of green tea polyphenol on glucan synthesis and cellular adherence of cariogenic Streptococci, Agric. Biol. Chem. 54, 2925-2929
DOI
|
9 |
Oyanagui, Y. (1989), SOD and Active Oxygen Modulator. pp17, Nihon Igakukan Tokyo, Japan
|
10 |
Waters Associates (1983), Official method of amino acid analysis. In Amino acid analysis system of operators manual of the Waters Associates. pp37, U.S.A
|
11 |
A. O. A. C. (1990), Official Methods of Analysis. 15th eds., Association of Official Analytical Chemists
|
12 |
Park, C. S. (2005), Component and quality characteristics of powdered green tea cultivated in Hwagae area, Korean J. Food Reserv. 12, 36-42
과학기술학회마을
|
13 |
Mukhtar, H. and N. Ahmad (1999), Mechanism of cancer chemopreventive activity of green tea, Proc. Soc. Exp. Biol. Med. 200, 234-238
|
14 |
Park, J. H., H. K. Choi, and K. H. Park (1998), Chemical components of various green teas on market, J. Kor. Tea Soc. 4, 83-92
|
15 |
Sugiura, T. (1970), Official methods of tea analysis, Bulletin of Japanese Tea Experience Station 6, 167
|
16 |
Graham, H. N. (1992), Green tea composition, consumption, and polyphenol chemistry, Prev. Med. 21, 334-350
DOI
ScienceOn
|
17 |
Sgesaka-Mitane, Y., T. Sugiura, Y. Miwa, K. Yamaguchi, and K. Kyuki (1996), Effect of tea-leaf saponin on blood pressure of spontaneoulsy hypertensive rats, Yakugaku zasshi 116, 388-395
DOI
|
18 |
Jung, J. K., C. H. Yu, T. Y. Chung, and S. M. La (1973), A study on Korean green tea, J. Korean Nutri. Soc. 6, 17-26
|
19 |
Teranishi, R. and I. Hornstein (1995), Chemical composition of tea, Food Ren. Int. 11, 435-456
DOI
ScienceOn
|
20 |
Oh, C. K., M. C. Oh, and S. H. Kim (2000), Desmutagenic effects of extracts from green tea, Korean J. Soc. Food Sci. 16, 390-393
과학기술학회마을
|
21 |
Liu, T. L. (2003), Mechanism and clinical studies on the anti-caries effect of green tea polyphenols, Korean J. Food. Sci. Technol. 7, 83-100
|
22 |
Yang, C. S., M. J. Lee., L. Chen, and G. Y. Yang (1997), Polyphenols as inhibitors of carcinogenesis, Environ. Health Perspect. 105, 971-976
DOI
|
23 |
Mitsuo, N. (1990), Antioxidants/antimutagens in food, Food Sci. Nutri. 29, 273
|