1 |
Nelson, N. (1994) A photometric adoption of the somogyi method for determination of glucose. J. Biol. Chem., 153, 375-381
|
2 |
A.O.A.C. (1995) Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Washington, D.C
|
3 |
고경식 (1991) 한국식물검색도감. 아카데미, 서울, p.224
|
4 |
이창복 (1980) 대한식물도감. 향문사, 서울, p.198
|
5 |
Sakamura, F., Suga, T. (1987) Changes in chemical components of ripening oleaster fruits. Phytochemistry, 26, 2481-2484
DOI
ScienceOn
|
6 |
Singleton, V.L., Rossi, A. (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 16, 144-158
|
7 |
Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acids and sugar in tomato juice. J. Food Sci., 51, 571-580
DOI
|
8 |
Jeong, C.H. and Shim, K.H. (1999) Chemical components in leaf and fruit stalk of Hovernia dulcis Thunb.. Korean J. Postharvest Sci. Technol., 6, 469-471
과학기술학회마을
|
9 |
Palmer, J.K. and Brandes, W.B. (1974) Determination of sucrose, glucose and fructose by liquid chromatography. J. Agric. Food Chem., 22, 709-715
|
10 |
Hur, J.Y., Jeong, C.H., and Shim, K.W (2003) Chemical components of Humulus japonicus leaves and stalks. J Agric. Life Sci., 37, 1-7
|
11 |
Kim, J.B., Cui, C.B., Lee, D.S., and Ham, S.S. (2004) Studies on the composition and antioxidative effect of leaves from Korean Rasa davurica Pall. Korean J. Food Preserv., 11, 106-110
|
12 |
Aoshima, H., Tsunoue, H., Koda, H., and Kiso, Y. (2004) Aging of whiskey increse 1.1-diphenyl-2-picrylhydrazyl radical scavenging activity. J. Agric. Food Chem., 52, 5240-5244
DOI
ScienceOn
|
13 |
Kim, J.G. (1984) Illustrated Natural Drugs Encyclopedia. Vol 1, Namsadang, Seoul, p.279
|
14 |
Ayza, F.A., Kadioglu, A., and Dogru, A.(1999) Soluble sugar composition of Elaeagnus angustifolia L. var. orientalis (L.) Kuntze (Russian olive) fruits. Tr. J. Botany, 23, 349-354
|
15 |
Kim, N.W., Joo, E.Y., and Kim, S.L. (2003) Analysis on the components of the fruit of Elaeagnus multiflora Thumb.. Korean J. Food Preserv., 10, 534-539
과학기술학회마을
|
16 |
Lowry, O.H., Rosebrough, N.J., Fair, L.A., and Randal, R.J. (1951) Protein measurment with folinphenol reagent. J. Biol. Chem., 193, 265-275
|
17 |
Shaw, D.V. (1988) Genotypic variation and correlation for sugars and organic acids of strawberries. J. Am. Soc. Hortic. Sci., 113, 770-774
|
18 |
Kim, J., Jeong, C,H., Bae, Y.I., and Shim, K.H. (2000) Chemical components of Zanthoxylum schinifolium and Zanthoxylum piperitum leaves. Korean J. Postharvest Sci. Technol., 7, 189-194
|
19 |
Mau, J.L, Chyau, C.C., Li, J.Y., and Tseng, Y.H. (1997) Flavor components in straw mushrooms Volariella volvacea harvested at different stages of maturity. J. Agric. Food Chem., 45, 4726-4729
DOI
ScienceOn
|
20 |
Jeong, C.H., Hur, J.Y., and Shim, K.H. (2002) Chemical components, antioxidative and antimicrobial activities of chestnut (Castanea crenata) leaves. Korean J. Food Preserv., 9, 234-239
과학기술학회마을
|
21 |
Solms J. (1969) The taste of amino acids, peptides, and proteins. J. Agric. Food Chem., 17, 686-688
DOI
|
22 |
조무생 (1989) 원색한국수목도감. 아카데미, 서울, p.372
|