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1 육창수, "한약학 Ⅱ" 광명출판사 394-, 1992
2 강인희, "한국인의 보양식" 대한교과서주식회사 190-, 1995
3 윤서석, "한국음식" 수학사 372-374, 1983
4 최정선, "제조과정에 따른 대추 페이스트의 이화학적 특성" 83-, 1997
5 조신호, "식품학" 효일출판사 163-164, 2005
6 김우정, "식품관능검사법" 효일출판사 74-94, 2001
7 홍진숙, "수침시간을 달리한 대추인절미의 텍스처 특성" 한국식품조리과학회 18 (18): 211-215, 2002
8 안태현, "데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화" 한국식품조리과학회 21 (21): 190-194, 2005
9 김용석, "대추재배 신기술" 오성출판사 27-, 2001
10 홍진숙, "가열처리한 떫은감 농축액의 물리화학적 특성 및 항산화능" 한국식품조리과학회 21 (21): 719-727, 2005
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