1 |
Cao G, Alessio HM, Culter RG. 1993. Oxygen-radical absorbance capacity assay for antioxidant. Free Radical Biol Med, 14: 303-311
DOI
ScienceOn
|
2 |
Peterson J. 2005. Major flavonoids in dry tea. J of Food Composition and analysis, 18: 487-501
DOI
ScienceOn
|
3 |
Sohn KH. 2000. A study on the factors affecting the consumption of coffee and tea among female in seoul. Korean J Dietary Culture, 15(5): 398-412
|
4 |
Sharma V. 2005. Extractability of tea catechin as a function of manufacture procedure and temperature of infusion. Food Chemistry, 93: 141-148
DOI
ScienceOn
|
5 |
Susanne MH et al. 2004. Bioability and antioxidant activity of tea flavonols after consumption of green tea, black tea, or a green tea extract supplement. Am J Clin Nutr, 80: 1558-64
DOI
|
6 |
Choi YM, Kim MH, Shin JJ, Lee JS. 2003. The antioxidant activities of the some commercial teas. J. Korean Soc Food Sci Nutr, 32(5): 723-727
과학기술학회마을
DOI
|
7 |
Choi OJ, Choi KH. 2003. The physicochemical properties of Korean wild teas(green tea, semi-fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr,32(3): 356-362
과학기술학회마을
DOI
|
8 |
Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric Food Chem, 50: 4959-4964
DOI
ScienceOn
|
9 |
Wicklund T. 2005. Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. LWT, 38: 387-391
DOI
ScienceOn
|
10 |
Kim SY. 2004. Effect of Far-Infrared Irradiation on the antioxidant activity and catechin of green tea. J Korean Soc Food Sci Nutr,33(4): 753-756
DOI
|
11 |
Lee HS, Son JY. 2002. Antioxidant and synergist effect of extract isolated from commercial green, oolong, and black tea. Korean J. Food & Nutr, 15(4): 377-381
과학기술학회마을
|
12 |
Yeo SG. 1995. Antioxidant effect of tea extracts from green tea, oolong tea, and black tea. J Korean Soc. Food Nutr, 24(2): 299-304
|
13 |
Joseph R. 2004. Comparing antioxidant values with the ORAC method. Alternative & Complementary Therapies, June: 167-170
|