1 박미란, "송이버섯을 이용한 과립차 제조 조건 확립에 관한 연구" 동아시아식생활학회 17 (17): 689-695, 2007
2 국립농산물품질관리원, "떫은 감의 재배면적 및 생산동향"
3 김영직, "감 껍질 분말의 급여가 돈육의 이화학적 특성에 미치는 영향" 한국축산식품학회 25 (25): 39-44, 2005
4 Bae D.K., "The study of developing and sta-bility of functional beverage from Korean per-simmon(Diospyros kaki L. folium.) leaf" 32 (32): 860-866, 2000
5 Han O., "The principle of numercial ex-pression of food color(Ⅱ)-(L, a, b)" 4 : 41-45, 1991
6 Jung S.Y., "The chemical composition of per-simmon(Diospyros kaki Thunb.) leaf tea" 24 (24): 702-726, 1995
7 Lim B.S., "Studies on the utilization of astringent per-simmon" 3 (3): 228-229, 1995
8 Woo J.Y., "Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts" 18 (18): 28-38, 2005
9 Park Y.S., "Quality charac-teristics of sponge cakes containing various levels of black rice flour" 39 (39): 406-411, 2007
10 Hong J.S., "Quality charac-teristics of Sulgiduck by the addition of astrin-gency persimmon paste" 21 (21): 360-370, 2005
1 박미란, "송이버섯을 이용한 과립차 제조 조건 확립에 관한 연구" 동아시아식생활학회 17 (17): 689-695, 2007
2 국립농산물품질관리원, "떫은 감의 재배면적 및 생산동향"
3 김영직, "감 껍질 분말의 급여가 돈육의 이화학적 특성에 미치는 영향" 한국축산식품학회 25 (25): 39-44, 2005
4 Bae D.K., "The study of developing and sta-bility of functional beverage from Korean per-simmon(Diospyros kaki L. folium.) leaf" 32 (32): 860-866, 2000
5 Han O., "The principle of numercial ex-pression of food color(Ⅱ)-(L, a, b)" 4 : 41-45, 1991
6 Jung S.Y., "The chemical composition of per-simmon(Diospyros kaki Thunb.) leaf tea" 24 (24): 702-726, 1995
7 Lim B.S., "Studies on the utilization of astringent per-simmon" 3 (3): 228-229, 1995
8 Woo J.Y., "Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts" 18 (18): 28-38, 2005
9 Park Y.S., "Quality charac-teristics of sponge cakes containing various levels of black rice flour" 39 (39): 406-411, 2007
10 Hong J.S., "Quality charac-teristics of Sulgiduck by the addition of astrin-gency persimmon paste" 21 (21): 360-370, 2005
11 Bae J.H., "Qualites of bread added with korean per-simmon(Diospyros kaki L. folium.) leaf pow-der" 30 (30): 882-887, 2001
12 Hong J.S., "Physicochemical characteristics and antioxidant activity of as-trin--gent persimmon concentrate by boiling" 21 (21): 709-716, 2005
13 Lee G.D., "Optimization on pretreatment and granule tea recipe of Polygonatum sibi-ricum Delar" 11 (11): 148-153, 2004
14 Ryu G.H., "Extraction yield of extracted gin-seng and granulation of its extracts by cold extrusion-sphe-ronization" 33 (33): 899-904, 2004
15 Ha S.Y., "Correlation between instrumental quality att-ri-butes and consumer's sensory evaluation in refrigerated-stored ‘Campbell Early’ and ‘Kyoho’ grape" 25 (25): 125-132, 2007
16 Yoon M.O., "Comparison of alginic acid yields and vis-cosity by different extraction con-ditions from various seaweeds(Laminaria religiosa, Hizi-kia fusiforme, and Undaria pinnatifida)" 33 (33): 747-752, 2004
17 Park Y.J., "Changes of vitamin C and superoxide dismutase(SOD)-like activity of persimmon leaf tea by processing method and extraction condition" 27 (27): 281-285, 1995
18 Park B.H., "Changes in physicochemical components of stewed pumpkin juice heated and stored under different conditions" 27 (27): 1-9, 1998
19 Yang H.S., "Changes in phy-sico--chemical properties of soft persimmon and puree during frozen storage" 32 (32): 335-340, 2000
20 Kim K.T., "Changes in chemical com-positions of fruit-vegetable mixed juice ste-rilized at various conditions during storage" 9 (9): 314-318, 1996
21 Moon S.H., "Antioxdative effect of persimmon leaves" 13 (13): 53-58, 2000
22 Moon S.H., "Anti-tumor effect of persimmon leaves in vivo using sarcoma-180 cells" 25 (25): 865-870, 1996
23 Kim G.Y., "A study on functional and qualitative characterstics of persimmon leaf teas and their effects on Korean rice cake" Sejong University 2002