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2 Wang LF, "The compounds contributing to the greenness of green tea" 69 : S301-S305, 2004
3 Liang H, "Tea extraction methods in relation to control of epimerization of tea catechins" 87 : 1748-1752, 2007
4 Chen ZY, "Stabilizing effect of ascorbic acid on green tea catechins" 46 : 2512-2516, 1998
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7 Wan XC, "New type of tea pigment from the chemical oxidation of epicatechin gallate and isolated from te" 74 : 401-408, 1997
8 li-feiwang, "Interaction of flavanols in green tea extract during heat processing and storage" 한국식품과학회 11 (11): 608-612, 2002
9 Mcevily AJ, "Inhibition of enzymatic browning in foods and beverages" 32 : 253-273, 1992
10 Kim ES, "Impact of heating on chemical compositions of green tea infusion" 103 : 1263-1267, 2007
1 Wang LF, "Various antibrowning agents and green tea extract during processing and storage" 27 : 213-225, 2003
2 Wang LF, "The compounds contributing to the greenness of green tea" 69 : S301-S305, 2004
3 Liang H, "Tea extraction methods in relation to control of epimerization of tea catechins" 87 : 1748-1752, 2007
4 Chen ZY, "Stabilizing effect of ascorbic acid on green tea catechins" 46 : 2512-2516, 1998
5 Ok-Hee Lee, "Sensory Characteristics and Consumer Acceptability of Various Green Teas" 한국식품과학회 17 (17): 349-356, 2008
6 Seto R, "Preparation of epimers of tea catechines by heat treatment" 61 : 1434-1439, 1997
7 Wan XC, "New type of tea pigment from the chemical oxidation of epicatechin gallate and isolated from te" 74 : 401-408, 1997
8 li-feiwang, "Interaction of flavanols in green tea extract during heat processing and storage" 한국식품과학회 11 (11): 608-612, 2002
9 Mcevily AJ, "Inhibition of enzymatic browning in foods and beverages" 32 : 253-273, 1992
10 Kim ES, "Impact of heating on chemical compositions of green tea infusion" 103 : 1263-1267, 2007
11 Jensen JM, "Enhancement solution effects on shelf-life, color, and sensory characteristics of pork chops during retail display" 26 : 271-283, 2003
12 Wang LF, "Effect of heat processing and storage on flavanols and sensory qualities of green tea beverage" 48 : 4227-4232, 2000
13 Nicoli MC, "Effect of enzymatic and chemical oxidation on the antioxidation capacity of catechin Model systems and apple derivatives" 48 : 4576-4580, 2000
14 Roberts EAH, "Economic importance of flavonoid substances: Tea fermentation" Pergamon Press, Oxford, UK 468-512, 1962
15 Clydesdale FM, "Color perception and food quality" 14 : 61-74, 1991
16 Jung Hyen Jang, "Assessing Geographic Origins of Green Teas Using Instruments" 한국식품과학회 17 (17): 1016-1020, 2008
17 Jong-Sang Kim, "Antiproliferative and Anticarcinogenic Enzyme-Inducing Activities of Green Tea Seed Extract in Hepatoma Cells" 한국식품과학회 15 (15): 914-919, 2006
18 Karori SM, "Antioxidant capacity of different types of tea products" 6 : 2287-2296, 2007