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2 "Volatile constituents green mate and roastedmate. J. Agric. Food Chem. 39" 1275-1279, 1991
3 "Volatile compounds of elsholtzia splendens." 37 : 339-344, 2005
4 "The nitrite scavenging and electron donating ability of phenolic compounds." 28 : 232-239, 1996
5 "Optimization of sesame oil extraction from sesame cake using supercritical fluid CO2." 37 : 431-437, 2005
6 "Optimization of hot water extraction conditions from hericium erinaceus." 33 : 1068-1073, 2004
7 "Optimization of extraction conditions for cabbage." 34 : 1625-1632, 2005
8 "Liquid carbon dioxide for selective aroma extraction. Food Technol. 24" 94-98, 1970
9 "Flavors of processed food on heating." 6 : 20-26, 2001
10 "Application of response surface methodology in food industry." 33 : 33-45, 2000
1 "한약자원식물학." 학문출판 401-406, 1996
2 "Volatile constituents green mate and roastedmate. J. Agric. Food Chem. 39" 1275-1279, 1991
3 "Volatile compounds of elsholtzia splendens." 37 : 339-344, 2005
4 "The nitrite scavenging and electron donating ability of phenolic compounds." 28 : 232-239, 1996
5 "Optimization of sesame oil extraction from sesame cake using supercritical fluid CO2." 37 : 431-437, 2005
6 "Optimization of hot water extraction conditions from hericium erinaceus." 33 : 1068-1073, 2004
7 "Optimization of extraction conditions for cabbage." 34 : 1625-1632, 2005
8 "Liquid carbon dioxide for selective aroma extraction. Food Technol. 24" 94-98, 1970
9 "Flavors of processed food on heating." 6 : 20-26, 2001
10 "Application of response surface methodology in food industry." 33 : 33-45, 2000
11 "Analysis of volatile flavor components insteamed rangia clam by dynamic headspace sampling and simultaneous distillation and extraction. J. Food Sci. 56" 327-331, 1991
12 "Analysis of volatile compounds in elsholtzia splendens by solid phase microextraction." 19 : 79-82, 2003
13 "Analysis of phenolic substances content in Korean plant foods. Korean J. Food Sci. Technol. 26" 310-316, 1994
14 "A comparison of volatile compounds in pine extracts obtained by supercritical fluid extraction with those by simultaneous steam distillation and solvent extraction." 31 : 1268-1274, 1999
15 "2nd ed." 44-98, commonfragranceandflavormaterials