Changes of Chemical Components and Physiological Activities during Semi-Fermentation Tea Manufacturing Process Using Green Tea Cultivar

Jung Dae Lee ,  Hee Suk Kim

한국식품영양과학회 학술대회발표집

2011 .10

Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea

Jumi Yoo ,  So ,  akon Suwanmanon 외 9명

한국원예학회 학술발표요지

2013 .05

Tea Production in China and Therapeutic Effect of Tea

Chen Zongmao

식품과학과 산업

1989 .09

Tea and Cancer

Allan H. Conney

식품과학과 산업

2005 .09

Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times

Mi-Kyung Lee ,  Yong-Seo Pa ,  k

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2007 .12

Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion

Qian Ye ,  Hao Chen ,  Lin Bin Zhang 외 3명

Food Science and Biotechnology

2009 .08

Antioxidant Activity of Herbal Teas Available on the Korean Market

Takako Yokozawat ,  Kyeoung Im Lee ,  Hi 외 3명

Journal of Food Science and Nutrition

1999 .06

녹차, 오룡차, 및 홍차 추출물의 항균효과

여생규 ,  안철우 ,  김인수 외 3명

한국식품영양과학회지

1995 .04

[S6-1] Aroma Formation Mechanism in Fermented Tea, Oolong Tea and Black Tea

Kanzo Sakata

한국식품영양과학회 학술대회발표집

2008 .10

Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Wheat Sprout Tea

Dong-Ki Cho ,  Deuk-Su Yu ,  Beom-Jun Pa 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

[P3-52] Influence of infusion condition on the physico-chemical property and antioxidant activities of mate tea

Ju-bin Jang ,  Sung-Won Kang ,  Ho-Jin Heo 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Assessing Geographic Origins of Green Teas Using Instruments

Jung Hyen Jang ,  Euk Seob Kim ,  Shu Yu Wu 외 5명

Food Science and Biotechnology

2008 .10

Development of Black Tea with Treatment of Yeast Using Green Tea Leaves

So ,  akon Suwanmanon ,  Yong Seo Pa 외 8명

한국원예학회 학술발표요지

2014 .05

茶 製造中의 主要成分의 化學的 變化

김창목 ,  최진호 ,  오성기

한국식품영양과학회지

1983 .06

녹차, 오룡차 및 홍차 추출물의 항산화효과

여생규 ,  안철우 ,  이용우 외 3명

한국식품영양과학회지

1995 .04

Bioavailability and Efficiency of Tea Catechins as an Antioxidant

John Shi

Journal of Food Science and Nutrition

2002 .09

Effects of Tea Consumption on Nutrition and Health

Chung S. Yang ,  Janelle M. Landau

한국식품과학회 심포지엄

2003 .06

대만에서의 차 생산과 차를 이용한 다양한 제품

I-Ming Juan

한국식품과학회 심포지엄

1993 .06

Optimization of Ultrasonic Extraction of Tea Phenolic Compounds from Lower Grade Green Tea

Lan-Sook Lee ,  NamHyouck Lee ,  Youngeon Kim

한국식품영양과학회 학술대회발표집

2012 .10

Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions

Young-Kyung Kim ,  Yoo-Jin Oh ,  Jin-Oh Chung 외 2명

Food Science and Biotechnology

2009 .10