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

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

Bioactive Compounds and in vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits

Su-Ji Kang ,  Hyo-Geun An ,  Mohammad Zahi 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Bioactive Compounds and Antioxidant Capacity of Tea Infusions Prepared from Selected Whole and Ground Medicinal Herbs

Dong-Ki Cho ,  Hyo-Geun An ,  Hee-Su Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

물리화학적 및 관능적 특성에 의한 국내외산 녹차의 품질평가

오상룡 ,  이상효 ,  신동화 외 2명

Applied Biological Chemistry

1988 .01

Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions

Young-Kyung Kim ,  Yoo-Jin Oh ,  Jin-Oh Chung 외 2명

Food Science and Biotechnology

2009 .10

[P3-69] Sensory properties and antioxidant activities of germinated rough rice tea with different manufacturing conditions

Sang Hoon Lee ,  Youn Ri Lee ,  In Guk Hwang 외 3명

한국식품영양과학회 학술대회발표집

2008 .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

Relationship of Antioxidant Activity and Physico-chemical Properties of Ganjang, Korean Traditional Soy Sauce

Sangki Lee ,  Youngseung Lee ,  Yoonhwa Jeong 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

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

Jumi Yoo ,  So ,  akon Suwanmanon 외 9명

한국원예학회 학술발표요지

2013 .05

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

Tea Production in China and Therapeutic Effect of Tea

Chen Zongmao

식품과학과 산업

1989 .09

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

[P2-55] Comparison of Physico-Chemical Characteristics and Anti-microbial Activity of Garlic Cultivated from Different Areas

Jung-Hye Shin ,  Min-Jung Kang ,  Gyoung-Min Kim 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

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

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

Tea and Cancer

Allan H. Conney

식품과학과 산업

2005 .09

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

Mate (ILex paraguarensis) 발효차의 품질특성

홍주헌

Food Science and Preservation

2010 .08