Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea

Jumi Yoo ,  So ,  akon Suwanmanon 외 9명

한국원예학회 학술발표요지

2013 .05

Anti-Allergic Effects of Tea

Kiyoshi Sugiyama

한국식품과학회 심포지엄

1995 .06

차의 항알러지 효과

Kiyoshi Sugiyama

한국식품과학회 심포지엄

1995 .06

Tea Production in China and Therapeutic Effect of Tea

Chen Zongmao

식품과학과 산업

1989 .09

녹차, 오룡차, 및 홍차 추출물의 항균효과

여생규 ,  안철우 ,  김인수 외 3명

한국식품영양과학회지

1995 .04

Effect of Tea on Health and on Anti-Radiation Injury

Cheng Qikun Wang Yunhao

식품과학과 산업

1995 .12

Tea and Cancer

Allan H. Conney

식품과학과 산업

2005 .09

Antioxidant Activity of Herbal Teas Available on the Korean Market

Takako Yokozawat ,  Kyeoung Im Lee ,  Hi 외 3명

Journal of Food Science and Nutrition

1999 .06

Effects of Tea Consumption on Nutrition and Health

Chung S. Yang ,  Janelle M. Landau

한국식품과학회 심포지엄

2003 .06

Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times

Mi-Kyung Lee ,  Yong-Seo Pa ,  k

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2007 .12

Anti-Obesity Effects of Tea Saponins

Han L-K ,  Kimu ,  a Y. 외 1명

한국식품과학회 심포지엄

2003 .06

[S6-1] Aroma Formation Mechanism in Fermented Tea, Oolong Tea and Black Tea

Kanzo Sakata

한국식품영양과학회 학술대회발표집

2008 .10

Beneficial Effects of Tea in Chronic Disease Prevention

John H. Weisbu ,  ge

식품과학과 산업

1995 .12

세균성(細菌性) Sericin 분해(分解) 효소(酵素)에 의(依)한 생사정련(生絲精練)에 관(關)한 연구(硏究) -(제1보(第1報)) 유용세균(有用細菌)의 분리(分離) 세정(選定) 및 생성(生成) Sericinase 의 효소학적(酵素學的) 성질(性質)에 대(對)하여-

기우경 ,  서정훈

Applied Biological Chemistry

1969 .01

Development of Black Tea with Treatment of Yeast Using Green Tea Leaves

So ,  akon Suwanmanon ,  Yong Seo Pa 외 8명

한국원예학회 학술발표요지

2014 .05

The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions

Mido ,  i Yasuda ,  Michio Kondo 외 4명

Food Science and Biotechnology

2004 .04

Bioavailability and Efficiency of Tea Catechins as an Antioxidant

John Shi

Journal of Food Science and Nutrition

2002 .09

茶 製造中의 主要成分의 化學的 變化

김창목 ,  최진호 ,  오성기

한국식품영양과학회지

1983 .06

Anti-obesity Effects of Green Tea Powder and Its Components

Kazutoshi Sayama ,  Shixing Lin ,  Guodong Zheng 외 2명

한국식품과학회 심포지엄

2003 .06

Changes of Chemical Components and Physiological Activities during Semi-Fermentation Tea Manufacturing Process Using Green Tea Cultivar

Jung Dae Lee ,  Hee Suk Kim

한국식품영양과학회 학술대회발표집

2011 .10