1 |
Ahn J, Kim DW. 2010. Characteristics of yanggeng supplemented by deer antler extract. J. Applied Oriental Medicine, 10(2):1-7
|
2 |
Ahn MS, Kim HJ, Seo MS. 2007. A study on the antioxidative and antimicrobial activities of the Citrus unshiu peel extracts. Korean J. Food Culture, 22(4):454-461
과학기술학회마을
|
3 |
AOAC. 1990. Official methods of analysis. 15th ed, Association of Official Analytical Chemists, Washington DC, pp 31-32
|
4 |
Cha JY, Kim HJ, Kim SG, Lee YJ, Jo YS. 2000. Effects of citrus flavonoids on the lipid peroxidation contents. Korean J. Postharvest Sci. Technol., 7(2):211-217
과학기술학회마을
|
5 |
Choi EJ, Kim SJ, Kim SH. 2010. Quality characteristics of yanggaeng by the addition of green tea powder. J. East Asian Soc. Dietary Life, 20(3):415-422
과학기술학회마을
|
6 |
Choi IK, Lee JH. 2013. Quality characteristics of yanggaeng incorporated with mugwort powder. J. Korean Soc Food Sci. Nutr., 42(2):313-317
과학기술학회마을
DOI
ScienceOn
|
7 |
Chung SK, Kim SH, Choi YH, Song EY, Kim SH. 2000. Status of citrus fruit production and view of utilization in Cheju. Food Ind. Nutr., 5(2):42-52
과학기술학회마을
|
8 |
Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J. Korean Soc. Food Sci. Nutr., 42(1):143-147
과학기술학회마을
DOI
ScienceOn
|
9 |
Seo JH. 1994. Functional properties of oligosaccharides. Food Science and Industry, 27(4):8-11
|
10 |
Song EY, Choi YH, Kang KH, Koh JS. 1998. Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date. J. Korean Soc. Food Sci., 30(2):306-312
과학기술학회마을
|
11 |
Song SB, Seo HI, Ko JY, Lee JS, Kang JR, Oh BG, Seo MC, Yoon YN, Kwak DY, Nam MH, Woo KS. 2011. Quality characteristics of Adzuki beans sediment according to variety. J. Korean Soc. Food Sci. Nutr., 40(8):1121-1127
과학기술학회마을
DOI
ScienceOn
|
12 |
Wong JY, Chye FY. 2009. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal., 22(4):269-277
DOI
ScienceOn
|
13 |
Yang J, Choi IS, Lee JH, Cho CW, Kim SS. 2012. Change of physicochemical properties and hesperidin content of Jeju processing citrus fruits with the harvest date. Korean J. Food Preserv., 19(5):652-658
DOI
ScienceOn
|
14 |
Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of farinfrared radiation on the antioxidant activity of extracts from Citrus unshiu peels. J. Korean Soc. Food Sci. Nutr., 33(9):1580-1583
DOI
ScienceOn
|
15 |
Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem., 50(17):4959-4964
DOI
ScienceOn
|
16 |
Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amount of ginger powder. J. East Asian Soc. Dietary Life, 20(3):360-366
과학기술학회마을
|
17 |
Han JM, Chung HJ. 2013. Quality characterisitcs of yannggaeng added with blueberry powder. Korean J. Food Preserv., 20(2):265-271
DOI
ScienceOn
|
18 |
Kim AJ. 2012. Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J. East Asian Soc. Dietary Life, 22(1):62-67
과학기술학회마을
|
19 |
Kim CW, Song E. 2010. Quality characteristics of Gamgyul-Injeulmi with Citrus Mandarin poweder during storage. Korean J. Food & Nutr., 23(2):247-257
|
20 |
Kim MH, Chae HS. 2011. A study of quality characteristics of yanggaeng supplemented with Codonopsis Ianceolata traut (Benth et Hook). J. East Asian Soc. Dietary Life, 21(2):228-234
과학기술학회마을
|
21 |
Koh KJ, Shin DB, Lee YC. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Cookery Sci., 29(5):854-859
과학기술학회마을
|
22 |
Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (yanggaeng). Korean J. Food Cookery Sci., 25(2):219-226
과학기술학회마을
|
23 |
Oh HL, Ahn MH, Kim NY, Song JE, Lee SY, Song MR, Park JY, Kim MR. 2012. Quality characteristics and antioxidant activities of yanggeng with added Rehmanniae radix preparata concentrate. Korean J. Food Cookery Sci., 28(1):1-8
과학기술학회마을
DOI
ScienceOn
|
24 |
Lee GD, Chang HK, Kim HK. 1997. Antioxidative and nitrite scavenging activities of edible mushrooms. Korean J. Food Sci. Technol., 29(3):432-436
과학기술학회마을
|
25 |
Lee SM, Choi YJ. 2009. Quality characteristics of yanggeng by the addition of purple sweet potato. J. East Asian Soc. Dietary Life, 19(5):769-775
과학기술학회마을
|
26 |
Min SH, Park OJ. 2008. Quality characteristics of yanggaeng prepared with different amounts of Astragalus membranaceus powder. J. East Asian Soc. Dietary Life 18(1):9-13
과학기술학회마을
|
27 |
Park EY, Kang SG, Jeong CH, Choi SD, Shim KH. 2009. Quality characteristics of Yanggaeng added with paprika powder. J. Agriculture & Life Sci., 43(4):37-43
|
28 |
Park MS, Park DY, Son KH, Koh BK. 2009. A Study on Quality Characteristics of Doraji (Platydodon grandiflorum) Yanggeng using by Different Pre-treatment Methods and Amounts Adding Levels of Doraji. J. East Asian Soc. Dietary Life, 19(1):78-88
과학기술학회마을
|
29 |
Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean J. Food Preserv., 18(5):692-699
과학기술학회마을
DOI
ScienceOn
|
30 |
Piljac-Zegarac J, Valek L, Martinez S, Belscak A. 2009. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chem., 113(2):394-400
DOI
ScienceOn
|