| 1 |
Kim MC, Kim DH, Han JK. Germination technologies of edible wild herbs. Korea Forest Research Institute Report 586 (2014)
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| 2 |
Kim WB. Situation of wild edible plants production in Korea. The plant resources society of Korea procedings 3 (2013)
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| 3 |
Ahn SY, Kim JH, Kim YJ, Kwan SB. Study on the technology of edible plant production. Ganwondo agricultural research report (2012)
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| 4 |
Ahn SY, Kim JH, Kim YJ. Current status and prospect of cultivation of wild vegetable crops. Korean J. Horti. Sci. Technol. 27: 36-37 (2009)
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| 5 |
Kim SH, Choi HJ, Chung MJ, Cui CB, Ham SS. Antimutagenic and antitumor effects of Codonopsis lanceolata extracts. J. Korean Soc. Food Sci. Nutr. 38: 1295-1301 (2009)
DOI
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| 6 |
Lee YC. Effect of Platycodon grandiflorum on the improvement of liver function. International University of Korea Thesis (2012)
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| 7 |
Ahn H, Chung L, Choe E. In vitro antioxidant activity and  -glucosidase and pancreatic lipase inhibitory activities of several Korean sanchae. J. Korean Soc. Food Sci. Technol. 47: 164-169 (2015)
DOI
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| 8 |
Kwon Y, Cha K, Lee J, Lee J, Lee I, Kim Y, Jeon D. Risk assessment on pesticide residues and heavy metals of dried agriculture products in Busan. Annual Reprt of Busan Metropolitan city Institute of Health & Environ 24: 70-79 (2014)
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| 9 |
Kim SU, Cheon CK, Kim YJ, Byun SY. Policy implemetation of development for food materials.half-processing industries. Korea Rural Economic Institute report (2014)
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| 10 |
Choi NS. The study on change of quality properties and biological activities of Korean wild vegetables by cultivation, blanching and drying method. Ewha womans university thesis (2000)
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| 11 |
Chang YJ, Kim E, Choi YS, Jeon KH, Kim YB. Development process for decreasing bitterness of Doraji(Platycodon grandiflorum) J Korean Soc Food Sci Nutr 44: 1550-1557 (2015)
DOI
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| 12 |
M. Loncin Food Engineering, Academic Press. 255 (1979)
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| 13 |
ソ/フト技硏出版部, 超微粉碎プロセス技術, 向文堂. 77 (1985)
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| 14 |
岡本浩, 軟質.纖維質天然材料の粉碎事例, 粉體と工業. 28: 53-59 (1996)
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| 15 |
橫山藤平, 低溫粉碎における經濟的考察, 第4回破碎.粉碎 の新技 術に關するシンポジウムテキスト. 2: 108-119 (1980)
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| 16 |
Hwang EG, Kim SJ, Kim BK. Effects of the characteristics of wild vegetables on customer satisfaction, trust and repurchase intention. Korean J Culinary Res 20: 59-74 (2014)
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| 17 |
Shu TS, Lee G, Seo YK, Lee KP, Kim DJ. Micro particle technology in food science J Food Sci Industry 37: 17-21 (2004)
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| 18 |
Kim YB. Study on processing aptitude of high value-added foods for value improvement of agriculture, forest and animal resources. IPET report (2015)
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