Changes of Taste Quality and Catechins Content in Tea Extracts according to Elapsed Time an Ambient Temperature

Mi-Kyeng Lee ,  Yong-Seo Pa ,  k

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2007 .10

Bioavailability and Efficiency of Tea Catechins as an Antioxidant

John Shi

Journal of Food Science and Nutrition

2002 .09

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

Determination of Catechin Content in Korean Tea Germplasms

Kyung Jun Lee ,  Gyu-Taek Cho ,  Do Yoon Hyun

한국식품영양과학회 학술대회발표집

2019 .10

녹차의 카테킨류 분석법 개선

나효환 ,  백순옥 ,  한상빈 외 1명

Applied Biological Chemistry

1992 .01

Utilization of Tea Extracts and The Prospect of Catechins as Anticancer Agents

Du Qizhen ,  Wang Yunhao

한국식품과학회 심포지엄

1997 .06

GREEN TEA AND ITS CATECHINS AS DIETARY AND PHARMACOLOGICAL MEANS OF LOWERING CHOLESTEROL ABSORPTION

Sung I. Koo ,  Sang K. Noh ,  Helena B. Loest 외 1명

한국식품영양과학회 학술대회발표집

2001 .12

시판 녹차중 카테킨의 함량 분석

최성희 ,  이병호 ,  최홍대

한국식품영양과학회지

1992 .09

Catechin Contents of Green Tea at Different Harvest Times

Byung Soon Hwang ,  Ji Yeong Kim ,  Mi Jang 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Assessing Geographic Origins of Green Teas Using Instruments

Jung Hyen Jang ,  Euk Seob Kim ,  Shu Yu Wu 외 5명

Food Science and Biotechnology

2008 .10

녹차 카테킨류의 pH에 대한 안정성 연구

박영현 ,  원은경 ,  손동주

한국식품위생안전성학회지

2002 .01

Regression Analysis of Catechin Content in Tea Leaves Using UPLC and FT-IR

So Jin Lee ,  Doo-Gyung Moon ,  Yong-Hee Kwon 외 2명

한국원예학회 학술발표요지

2020 .11

Mechanism of Scavenging Reactive Oxygen Species of Tea catechins

Liuji Chen ,  Xianqiang Yang ,  Pa 외 4명

한국식품과학회 심포지엄

2001 .06

Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion

Qian Ye ,  Hao Chen ,  Lin Bin Zhang 외 3명

Food Science and Biotechnology

2009 .08

녹차추출물 성분 catechin이 자외선에 의해 손상된 피부에 미치는 영향

이은희 ,  이종권 ,  홍진태 외 5명

한국식품위생안전성학회지

2001 .01

Antibacterial Action on Pathogenic Bacteria by Green Tea Catechins

Yukiko Ha ,  a-Kudo ,  Yoshiko Sugita-Konishi

식품과학과 산업

2005 .09

[S6-3] Mechanistic Approach to Anti-atherosclerotic Effect of Tea Catechins

Junji Te ,  ao ,  Yoshichika Kawai

한국식품영양과학회 학술대회발표집

2008 .10

Changes in Antioxidant Activity with Temperature and Time in Chrysanthemum indicum L. (Gamguk) Teas During Elution Processes in Hot Water

Seok Hyun Eom ,  Hyung Jae Pa ,  k 외 5명

Food Science and Biotechnology

2008 .04

[P2-80] Analysis of Catechin and Caffeine in Four Varieties of Jeju Green Teas according to the Harvest Season

Kwan-Jeong Song ,  Dong-Chul Beak ,  Min-Seok Kang 외 4명

한국식품영양과학회 학술대회발표집

2008 .10