1 Choi OJ,, "The physicochemical properties of korean wild teas according to degree of fermentation" 32 (32): 356-362, 2003
2 Kim MS, "Saccharification and sensory characteristics of Sikhe made of pigmented rice" 31 (31): 672-677, 1999
3 Gao YT, "Reduced risk of esophageal cancer associated with green tea consumption" 855-858, 1994
4 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000
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6 Park GS,, "Preparation of the functional beverages by fermentation and its sensory characteristics" 16 (16): 663-6698, 2000
7 Kim MR, "Korean traditional convenience beverage and cookery science" 17 (17): 657-700, 2001
8 Lee SW, "Korean food culture history" 1984
9 Kim SD, "Effects of processing methods on the quality of ginseng leaf tea" 267-272, 1981
10 Park SH,, "Effects in blood pressure and cerebral blood flow with green ginger and development of health drink by using it" 19 (19): 150-157, 2004
1 Choi OJ,, "The physicochemical properties of korean wild teas according to degree of fermentation" 32 (32): 356-362, 2003
2 Kim MS, "Saccharification and sensory characteristics of Sikhe made of pigmented rice" 31 (31): 672-677, 1999
3 Gao YT, "Reduced risk of esophageal cancer associated with green tea consumption" 855-858, 1994
4 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000
5 Ko YS, "Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC" 301-304, 1985
6 Park GS,, "Preparation of the functional beverages by fermentation and its sensory characteristics" 16 (16): 663-6698, 2000
7 Kim MR, "Korean traditional convenience beverage and cookery science" 17 (17): 657-700, 2001
8 Lee SW, "Korean food culture history" 1984
9 Kim SD, "Effects of processing methods on the quality of ginseng leaf tea" 267-272, 1981
10 Park SH,, "Effects in blood pressure and cerebral blood flow with green ginger and development of health drink by using it" 19 (19): 150-157, 2004
11 Koh JB, "Effect of tea Fungus / Kombucha beverage on serum and liver lipids metabolism in rats" 33 (33): 497-501, 2000
12 Jo SY, "Effect of Korean traditional tea materials on minerals content and histological changes in Pb-administered rats" 33 (33): 311-317, 2004
13 Jo WH, "Development trend and desirable development direction of traditional material beverage" 17 (17): 651-655, 2001
14 Bae JH, "Development of the functional beverage containing the prunus mume extracts" 32 (32): 713-719, 2000
15 Lee YJ, "Comparison of the importance and performance of the quality of korean traditional commercial beverages" 21 (21): 693-702, 2005
16 Lee HJ, "Analysis of the factors that influence Korean beverage consumption" 18 (18): 63-72, 2000
17 Han ES,, "An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups" 14 (14): 397-406, 2004
18 Yoon SS, "A study on the history of korean food" 1987
19 Seo KH, "A study on the analysis of oriental functional beverage and on the blood alcohol concentration or rat after drinking liquors" 14 (14): 222-227, 2001
20 Kim HY, "A study on the actual status in use and customer?s perception of the food and beverage from vending machines" 13 (13): 307-316, 1998
21 Kang IH, "A customs of korean dietary life" 1984
22 Go GH, "A comparative study on the dietary culture consciousness and their consumption attitude of traditional foods between korean and Japanese women" 18 (18): 333-345, 2003
23 Lee YJ, "A Study on the preference of Korean food and revisiting intention of Japanese tourists" 15 (15): 247-256, 2005