1 |
홍권삼. 1998. 중앙일보
|
2 |
고경식. 1991. 한국동.식물검색도감. 아카데미서적, 서울. p.149
|
3 |
유태종. 1977. 식품카르테. 민영사. p 151
|
4 |
송주택. 1984. 한국자원식물. 미도출판사, 서울. p 1048
|
5 |
송재인. 1982. 한방의약대사전(중국약학대전). 동도문화사, 서울. p 88
|
6 |
장준근. 1996. 건강한 장수 비결 몸에 좋은 산야초. 넥서스출판사, 서울. p 363
|
7 |
한국농업시스템학회. 2002. 한국의 잡초도감. 로보미디어, 서울. p 620-723
|
8 |
김태정. 1996. 한국의 자원식물 IV. 서울대학교출판부, 서울. p 234-236
|
9 |
안덕균. 1998. 원색한국본초도감. (주)교학사, 서울. p 202
|
10 |
Kim DH, Jung SJ, Bang MH, Chung IS, Kim SH, Kwon BM, Kim DK, Park MH, Baek NI. 2004. Development of biologically active compounds edible plant sources XIII. Isolation of triterpenoids from the flower of Erigeron annuus L. J Korean Soc Appl Biol Chem 47: 422-425
|
11 |
AOAC. 1990. Official methods of Analysis. 15 th ed. Association of Official Analytical Chemists, Washington D.C
|
12 |
Choi JH, Jang JG, Park KD, Park MH, Oh SK. 1981. High performance liquid chromatographic determination of free sugars in ginseng and its products. Korean J Food Sci Technol 13: 107-113
|
13 |
Kang EM, Shim KH. 2001. Chemical components of Korean Atractylodes japonica Koidz. Korean J Postharvest Sci Technol 8: 79-85
|
14 |
Shin SR. 1999. Studies on the nutritional components of dandelion (Taraxacum officinale). Korean J Postharvest Sci Technol 6: 495-499
|
15 |
Sim YJ, Han YS, Chun HJ. 1992. Studies on the nutritional components of mug wort, Artemisia mongolica Fischer. Korean J Food Sci Technol 24: 49-53
|
16 |
Park NY, Lee GD, Jeong YJ, Kwon JH. 1998. Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J Korean Soc Food Sci Nutr 27: 585-590
|
17 |
Jeong CH, Bae YI, Lee HJ, Shim KH. 2003. Chemical components of propolis and its ethanolic extracts. J Korean Soc Food Sci Nutr 32: 501-505
DOI
ScienceOn
|
18 |
Metcalf LD, Schmits AA, Pelka JR. 1966. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38: 514-515
DOI
|
19 |
Andrew PM, Anthong KT. 1983. Analysis of sugars and organic acid in ripening mango fruits by high performance liquid chromatography. J Sci Food Agric 36: 561-564
DOI
|
20 |
Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33:716-722
DOI
ScienceOn
|
21 |
日本食品綜合硏究所. 1990. 食品品質評價のために品質測定法. メニュアル(2). P 61
|
22 |
Graham HD. 1992. Modified prussian blue assay for total phenolic compound. J Agric Food Chem 40: 801-805
DOI
|
23 |
Shin YJ, Jeon JR, Park GS. 2004. Physicochemical properties of Gamgug (Chrysanthemun indicum L.). J Korean Soc Food Sci Nutr 33: 146-151
DOI
ScienceOn
|