Amella, M., Bronner, C., Briancon, F., Haag, M., Anton, R., and Landry, Y. (1985) Inhibition of mast cell histamine release by flavonoids and biflavonoids. Plant Med. 1, 16-20.
Alexander, J. C. (1978) Biological effects due to changes in fats during heating: Symposium. J. Am. Oil Chem. Soc. 50, 711-715.
AOAC (1990) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA.
Branen, A. L. (1975) Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59.
Brewer, M. S., Ikims, W. G., and Harbers, C. A. Z. (1992) TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effect of packing. J. Food Sci. 57, 558-564.
Cassens, R. G., Greaser, M. L., Ito, T., and Lee, M. (1979) Reactions of nitrite in meat. Food Technol. 33, 46-51.
Chen, T. C. and Wailmaleongoraek, C. (1981) Effect of pH on TBA values of ground raw poultry meat. J. Food Sci. 46, 1946-1958.
Demyer, D. I. and Vanderkerekhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 3, 161-165.
Farag, R. S., Ali, M. N., and Taka, H. S. (1990) Use of some essential oils as natural preservative for butter. J. Am. Oil Chem. Soc. 68, 188.
Faure, M., Lissi, E., Torres, R. T., and Videla, L. A. (1990) Antioxidant activities of lignans and flavonoids. Phytochem. 29, 3773-3775.
Frankel, E. N. (1984) Lipid oxidation, mechanism, products and biological significance. J. Am. Oil Chem. Soc. 61, 1908-1914.
Gilanti, A. H., Yaeesh, S., Jamal, Q., and Ghayur, M. N. (2005) Hepatoprotective activity of aqueous-methanol extract of Artemistia vulgaris. Phytother. Res. 19, 170-172.
Jung, I. H., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 24, 15-22.
Kang, Y. H., Park, Y. K., Oh, S. R., and Moon, K. D. (1995) Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27, 978-984.
Katsube, T., Imawaka, N., Kawano, Y., Yamazaki, Y., Shiwaku, K., Yamane, Y. (2006) Antioxidant flavonol glycosides in mulberry leaves isolated based on LDL antioxidant activity. Food Chem. 97, 25-31.
Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Antioxidative and nitrite scavenging ability of fermentation extracts from pine needles. Korean J. Food Sci. Ani. Resour. 22, 13-19.
Kwon, M. N., Choi, J. S., and Byun, D. S. (1993) Effects of flavonoid(+)-cathechin as stabilizer in rat fed fresh and peroxidized fish oil. J. Korean Soc. Food Nutr. 22, 381-391.
Larson, R. A. 1(988) The antioxidants of higher plants. Phytochem. 27, 969-973.
Langlosis, B. E. and Kemp, J. D. (1974) Microflora of fresh and dry-cured hams and affected by fresh ham storage. J. Anim. Sci. 38, 525-532.
Lee, G. D., Kim, J. S., Bae, J. O., and Yoo, H. S. (1992) Antioxidative effectiveness of water extract and ether extract in wormwood. J. Food Soc. Food Nutr. 21, 17-22.
Lee, J. H. and Lee, S. K. (1994) Some physiological activity of phenolic substances in plant foods. Korean J. Food Sci. Technol. 26, 317-323.
Lee, J. H. and Choi, J. S. (1993) Influence of some flavonoids on N-nitrosoproline formation In vitro and In vivo. J. Korean Soc. Food Nutr. 22, 266-272.
Lee, S. J., Chung, M. J., Shin, J. H., and Sung, N. J. (2000) Effect of natural plant components on the nitrite-scavenging. J. Food Hyg. Safety 15, 88-94.
Love, J. D. and Pearson, A. M. (1971) Lipid oxidation in meat and meat products. J. Am. Oil Chem. Soc. 48, 547-553.
Massey, R. C., Crews, C., Gavies, R., and McWeeney, D. J. (1978) A study of the competitive nitrosamine of pyeolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agri. 29, 815-816.
Nottingham, P. M. (1982) Microbiology of carcass meat in meat. Microbiology. Brown, M. H. (ed) Applied Science Publishers Ltd., London, UK. p. 13.
Park, C. S., Kwon, C. J., Choi, M. A., Park, G. S., and Choi, K. H. (2002) Antioxidative and nitrite scavenging activities of mugwort and pine needle extracts. Korean J. Food Preserv. 9, 248-252.
Sammet, K., Duehlmeier, R., Sallmann, H. P., von Canatein, C., von Mueffling, T., and Nowak, B. (2006) Assessment of the antioxidative potential of dietary supplementation with $\alpha$
- tocopherol in low-nitrite salami-type sausage. Meat Sci. 72, 270-279.
SAS (2002) SAS/STAT Software for PC. Release 8.2, SAS Institute, Inc., Cary, NC, USA.
Sim, Y. J., Han, Y. S., and Chun, H. J. (1992) Studies on the nutritional compounds of mugwort. Korean J. Food Sci. Technol. 24, 49-53.
Sun, W. C., Han, J. X., Yang, W. Y., Deng, D. A., and Yue, X. F. (1992) Antitumor activities of 4 derivative of artemisic acid and artemisinin B in vitro. Zhongguo Yao Li Xue Bao. 13, 541-543.
Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 352-358.
Woo, S. J. and Lee, H. J. (1982) Residual nitrite and nitrate in home processed dry sausage and ham. Korean J. Nutr. Soc. 15, 186-193.
Yin, M. C., Faustman, C., Riesen, J. W., and Williams, S. N. (1993) The effects of $\alpha$
-tocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Sci. 58, 1273-1276.
육창수 (1997) 약용식물학 각론. 진명출판사. 서울 pp. 293.