녹차분말 첨가가 다식의 품질 특성에 미치는 영향 = The Effect of Green Tea Powder on Quality of Dasik

참고문헌 (Reference)

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2 Yun GY, "The effect of green tea powder on Yackwa quality and preservation" 103-112, 2005

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4 Yun SS, "Study on Korean Food Histoty" Shingwang press 1974

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7 Kim MN, "Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method" Chungang University master degree thesis 1994

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10 Polette A, "N-3 fatty acid-induced lipid peroxidation in human platelets is prevented by catechins" 945-949, 1996

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20 Choe WK, "Antitumor effects of green tea cathechin on different cancer cells" 838-843, 1999

21 Chang NS, "Antioxidative effects of green tea powder diet against ethanol-induced oxidative damage in rat brain regions" 525-531, 2001

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25 Kang GH, "Analysis of Food" Sungkyunkwan Univ press 59-62, 1998

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