References
- 신미경(1989) 한국산 녹차의 특성. 식품과학과 산업, 22, 13-20
- 김명배 (1983) 한국의 茶書. 탐구당, 서울, p.322
- 이성우 (1984) 한국 식품문화사, 교문사, 서울, p.204
- Liu T.L. (2003) Mechanism and clinical studies on the anti-caries of green tea polyphenols. Intrnational green tea symposium. Korean J. Food Sci. Technol., 83-100
- Wee, J.H., Moon, J.H. and Park, K.H. (1999) Catechin content and composition of domestic tea leaves at different packing time. Korean J. Food Sci. Technol., 31, 20-23
- Oh, M.J. and Hong, B.H. (1995) Variation in chemical components of Korean green tea(Camellia sinensis L.) resulted from developing stages and processing recipe. Korean J. Crop Sci., 40, 518-524
- Oh, M.J. and Hong, B.H. (1995) Variation of pectin, catechins and caffeine contents in Korean green tea(Camellia sinensis L.) by harvesing time and processing recipe. Korean J. Crop Sci., 40, 775-781
- Nakagawa, M. and Buruya, G.M. (1975) Differences in amino acid, tannin, total nitrogen contents in leaves of cultivated species of green tea. Bull. Japan Tea-Tech. Assoc., 48, 84-95
- Park J.H. (1997) Studies on chemical composition in Korean native tea plants. Ph.D. Thesis, Chonnam National Univ., Kwangju, Korea
- Ko, Y.S. and Lee, I.S. (1985) Quantitative analysis of free amino :acids and free sugars in steamed and roasted green tea by HPLC. J. Korean Soc. Food Nutr., 14, 301-304
- Matsuzaki, T and Hara, Y. (1985) Antioxidative activity of the leaf catechins. J. Agric. Chem. Soc. Japan 59, 129-134
- Rhi, J.W. and Shin, H.S. (1993) Antioxidant effect of aqueous extract obtained from green tea. Korean J. Food Sci. Technol., 25, 759-763
- Park, C.S. and Park, G.S. (2002) Effect of green tea on the survival of Escherichia coli O157:H7 and Salmonella typhimurium in mayonnaise Korean J. Soc. Food Cookery. 18, 57-63
- Kim, C.S., Chung, S.K. and Kim, R.Y. (2003) Antimicrobial activity of green tea against putrefactive microorganism in steamed bread. J. Korean Food Sci. Nutr., 32, 413-417 https://doi.org/10.3746/jkfn.2003.32.3.413
- Kurota, Y. and Hara, Y. (1999) Antimutagenic and anticarcinogenic activity of tea phenols. Mut. Res., 436, 67-97
- Bushman, J.L. (1998) Green tea and cancer in humans : a review of the literature. Nutr. Cancer, 31, 151-159
- Park, M.J., Jeon, Y.S. and Han, J.S. (2001) Antioxidative Activity of mustard leaf Kimchi added green tea and pumpkin powder. J. Korean Food Sci. Nutr., 30, 1053-1059
- Park, M.J., Jeon, Y.S. and Han, J.S (2001) Fermentation characteristics of mustard leaf Kimchi added green tea and pumpkin powder. J. Korean Food Sci. Nutr., 30, 215-221
- Jung, J.Y. and Cho, E.J. (2002) The effect of green tea powder levels on storage characteristics of Tofu. Korean J. Soc. Food Cookery Sci., 18, 129-134
- Jung, B.M. and Roh, S.B. (2004) Physicochemical quality comparison of commercial Doenjang and traditional green tea Doenjang, J. Korean Food Sci. Nutr., 33, 132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
- Heo, H.Y, Joo, N.M. and Han, Y.S. (2004) Optimization of jelly with addition of green tea powder using a response surface methodology. Korean J. Soc. Food Cookery Sci., 20, 112-119
- Choi, S.H., Kwon, H.C., An, D.J., Park, J.R. and Oh, D.H. (2003) Nitrite contents and storage properties of sausage added with green tea powder. Korean J. Food Sci. Anl. Resour., 23, 299-308
- Hwang, S.Y, Choi, O.K and Lee, H.J. (2001) Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. J. Korean Food Sci. Nutr., 14, 34-39
- Kim, B.S., Yang, W.M., H. and Choi, J. (2002) Cpmparison of caffeine, free amino acid, Vitamin C and catechins content of commercial green tea in Bosung, Suncheon, Kwangyang, Hadong. J. Kor. Tea Soc., 8, 55-62
- Kim, S.H., Han, D.S. and Park, J.D. (2004) Changes of some chemical compounds of Korean (posong) green tea according to harvest periods. Korean J. Food Sci. Technol., 36, 542-546
- Lee, S.H., Choi, K.S. and Choi, J. (2004) Changes of chemical components of tea due to plucking season during cultivation in greenhouse. J. Kor. Tea Soc., 10, 63-73
- Lee, Y.J., Ahn, M.S. and Hong, K.H. (1998) A study onthe content of general compounds, amino acid, Vitamins, catechins, alkaloids in green, oolong and black tea. J. Food Hyg. Safety, 13, 377-382
- Jeon, J.R. and Park, G.S. (1999) Korean Green Tea by Ku Jeung Ku Po's I. Analysis of general compositions and chemical compositions. Korean J. Soc. Food Sci., 15, 95-101
- A.O.A.C (1984) Official Methods of Analysis., 15th ed., Association of Official Analysis Chemists, Washington D.C., U.S.A
- Lowry, O.H. : Roserbrough, N.J., Farr, A.L., Randall, R.J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-269
- 한국식품영양과학회 (2000) 식품영양실험핸드북. 효일출판사, 서울, p.124-126
- Swain, T., Hillis, W.E. and Ortega, M. (1959) Phenolic constituents of Ptunus domestica. I., Quantitative analysis of Phenolic constituents. J. Sci. Food Agric., 10, 83-88
- Kim, Y.M., Yum, C.A.(1991) Changes in falvor component of Omija, Shizandra chinensis Baillon, with various extraction times. Korean J. Soc. Food Sci., 7, 27-34
- Park, J.H., Han, S.H., Shin. M.K. Park, K.H. and Lim, K.C. (2001) Change in the main constituents by a treatment condition of anaerobically treated green tea leaves. Korean J. Medicinal Crop Sci., 9, 275-279
- Oh M.J. and Hong, B.H. (1995) Variation in chemical components of Korean green tea (Camellia sinensis L.) resulted from developing stages and processing recipe. Korean Crop. Sci., 40, 775-781
- Choi, S.H., Lee, B.H. and Choi, H.D. (1992) Analysis of catechin contents in commercial green tea by HPLC. J. Korean Food Sci. Nutr., 21, 386-389
- Takayanka, H (1977) A study of tea. 52, 50-57