참고문헌
- Chung DH. Plum, Physiological Activities of Food. Sunjinmunhawsa, Seoul, Korea. pp. 122-124 (1998)
- Kim SH, Kang BT, Park DC, Yoon OH, Lee JW, Han MD, Chio JD. Physicochemical properties and chemical composition of plums produced in Kimcheon. J. East Asian Soc. Dietary Life 10: 37-41 (2000)
- Lee HB, Yang CB, Yu TJ. Studies on the chemical composition of some fruit vegetables and fruits in Korea (I) On the free amino acid and sugar contents in tomato, watermelon, muskmelon, peach and plum. Korean J. Food Sci. Technol. 4: 36-43 (1972)
- Shin JH, Kang MJ, Yang SM, Kim HS, Sung NJ. Contents of nitrate and nitrite in vegetable and fruits. J. Food Hyg. Safety 17: 101-105 (2002)
- Sung YJ, Kim YC, Kim YM, Goo SH, Joung SK. Phenolic acid content and antioxidant activity of flesh and feel plum (P-15). In: abstracts: 20th Congress of Postharvest Science and Technology of Agricultural Products. April 24, Sangju University, Sangju, Korea. Korean Society of Food Preservation, Daegu, Korea (2002)
- Ham SS, Hong EH, Omura H. Desmutagenicity of enzyrnmatically browned substances obtained from the reaction of Prunus salicina (red) enzyme and polyphenols. Korean J. Food Sci. Technol. 19: 212-219 (1987)
- Lee IS, Kim HJ, Yu MH, Im HG, Park DC. Antimicrobial activities of 'Formosa' plum at different growth stages against pathogenic bacteria. Korean J. Food Preserv. 10: 569-573 (2003)
- Lee SJ, Chung MJ, Shin JH, Sung NJ. Effect of natural foods on the inhibition of N-nitrosodimethylamine formation. J. Food Hyg. Safety 15: 95-100 (2000)
- Seo SB, Han SM, Kim JH, Kim NM, Lee JS. Manufacture and physiological functionality of wines and liquors by using plum (Prunus salicina), Korean J. Biotechnol. Bioeng. 16: 153-157 (2001 )
- AOAC. Offical Methods of Analysis, 16th ed. Association of Official Chemists, Washinton, DC, USA (1995)
- Kim TR, Whang HJ, Yoon KR. Mineral contents of Korean apple and apple juices. Korean J. Food Sci. Technol. 28: 90-98 (1996)
- Choi JS, Lee JH, Park HR, Yang HS, Moon SR. Screening for antioxidant activity of plants and marine algae and its active principles from Prunus davidiana. Korean J. Pharmacogn. 24: 299-302 (1993)
- Cha HS, Park MS, Park KM. Physiological activities of Rubus coreanus miquel. Korean J. Food Sci. Technol. 33: 409-415 (2001)
- Kim SB, Lee OH, Yeum OM, Park GU, Do JR, Park YH. Nitrite scavenging effect of maillard reaction products derived from glucose-amino acids. Korean J. Food Sci. Technol. 20: 453-455 (1988)
- Jung SW, Lee NK, Kim SJ, Han DS. Screening of tyrosinase inhibitor from plants. Korean J. Food Sci. Technol. 27: 891-896 (1995)
- Joung KJ. Food Composition Table, 6th ed., National Rural Living Science Institute, R.D.A., Sangrock press, 1: 158-183 (2001)
- Wills RBH, Scriven FM, Greenfield H. Nutrient composition of ston fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum. J. Sci. Food Agric. 34: 1383-1389 (1983) https://doi.org/10.1002/jsfa.2740341211
- Kim HK, Kwon YJ, Kim KH, Jeong YH. Changes of total polyphenol content and electron donating ability of Aster glehni extracts with different microwave-assisted extraction conditions. Korean J. Food Sci. Technol. 32: 1022-1028 (2000)
- Hong HD, Kang NK, Kim SS. Superoxide dismutase-like activity of apple juice mixed with some fruits and vegetables. Korean J. Food Sci. Technol. 30: 1484-1487 (1998)
- Jung GT, Ju IO, Ryu J, Chio JS, Chio YG. Chemical components and physiological activities of thinned apple, pear and peach. Korean J. Food Preserv. 9: 391-395 (2002)
- Lee BS, Choi SH, Eun JB. The Nitrite scavenging and electron donating ability of bamboo smoke distillates made by steel kiln and earth kiln. Korean J. Food Sci. Technol, 34: 719-724 (2002)
- Park YB, Lee TO, Kim OK, Do JR, Yeo SG, Park YH, Kim SB. Characteristics of nitrite scavenger derived from seeds of Cassia tora L. Korean J. Food Sci. Technol. 27: 124-128 (1995)