1 |
Choi, S. H. 2010. Effects on pyrazines, reaction products of maillard reaction in flavor of green tea and substitution tea. J Korean Tea Soc 16, 1-7.
|
2 |
Akahoshi, G. 1983. Kouryonokagaku (in Japanese). pp. 100-107, Dainihontosyo. Tokyo, Japan.
|
3 |
Cho, J. H., Sin, J. S., E. J., Kim, S. H., Shin, J. Y., Jang, K. S., Shin, Y. B., Kim, Kang, J. K. and Hwang, S. Y. 2004. Protective effect of Lycii fructus extract against hepatotoxicity induced by carbon tetrachloride. Lab Anim Res 20, 187-193.
과학기술학회마을
|
4 |
Choi, S. H. 2001. Volatile aroma compounds of Korean semi-fermented teas. Korean J Food Sci Technol 33, 529-533.
과학기술학회마을
|
5 |
Choi, S. H. 2013. Volatile flavor components in fennel tea and caraway tea using seeds. J Korean Tea Soc 19, 100-103.
|
6 |
Choi, S. H. and Ji, Y. A. 1989. Changes in flavor of chungkookjang during fermentation. Korean J Food Sci Technol 21, 229-234
과학기술학회마을
|
7 |
Choi, S. H. and Kwon, M. H. 2014. Off-flavor components in safflower. Proceedings of the symposim of the Korea tea society. June 6-5. Seoul, Korea.
|
8 |
Do, Y. S. 2010. Cha end health, Erunachim, pp. 205-208, Seoul, Korea.
|
9 |
Jean, J. Y. and Choi, S. H. 2011. Aroma characteristics of dried citrus fruits-blended green tea. J Life Sci 21, 739-745.
과학기술학회마을
DOI
ScienceOn
|
10 |
Kang, K. I., Jung, J. Y., Koh, K. H. and Lee, C. H. 2006. Hepatoprotective effects of Lycium chinense mill fruit extracts and fresh fruit juice. Korean J Food Sci Technol 38, 99-103.
과학기술학회마을
|
11 |
Kim, E. J. 2005. Studies on chemical analysis and free radical Scavenging activity of bulro Kugi-ju. MS. Thesis, Catholic University, Seoul, Korea.
|
12 |
Kim, M. K. and Choi, S. H. 2012. Off-flavor components during storage of Eucommia ulmoides OLIVER. J Korean Tea Soc 18, 69-73.
|
13 |
Lee, B. Y., Kim, E. J., Choi, H. D., Kim, J. S., Kim, I. H. and Kim, S. S. 1995. Physico-chemical properties of boxthorn (Lycii fructus) hot water extracts by roasting conditions. Korean J Food Sci Technol 27, 768-772.
과학기술학회마을
|
14 |
Lee, H. J. 1910. Difference in the volatile composition and aroma-active compounds of Omija fruits according to their cultivated areas. MS. Thesis, Ewha University, Seoul, Korea.
|
15 |
Nagta, Y. 2003. Measurement of odor thresholds by triangle odor bag method. the environment, government Report, pp. 121-126. Tokyo, Japan.
|
16 |
Oh, S. L., Kim, S. S., Kim, B. Y. and Chung, D. H. 1990. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S. Korean J Food Sci Technol 22, 76-81.
과학기술학회마을
|
17 |
Lee, S. D., Lee, M. H., Son, H. J., Boak, J. Y., Sung, C. K., Oh, M. J. and Kim, C. J. 1996. Changes of chemical constituents in extract of lycii fructus by various heat treatment. J Korean Soc Appl Bio Chem 39, 268-273.
과학기술학회마을
|
18 |
Lee, Y. E. and Hang, S. H. 2003. Hanbangsikpumjeryohak, Kyomoonsa, pp. 132-133, Seoul, Korea.
|
19 |
Yoon, C. G., Kim, H. H., Chae, S. N., Oh, M. J. and Lee, G. H. 2001. Hepatic oxygen free radical and alcohol metabolizing enzyme activities in rats fed diet supplemented with Lycium chinese ethanol extract. J Korean Soc Food Sci Nutr 30, 668-672.
과학기술학회마을
|
20 |
Identification of functional activity and flavor improvement of Lycii fructus (kukiga). 2001. Nongchonjinhungchung Report, pp. 40-114. Seoul, Korea.
|