References
- Choi J, Chun JU, Park JH, Shin GH, Lim KC, Cho KC. 2001. A simple analysis method for chemical components of tea leaves using near-infrared spectroscopy. J Kor Tea Soc 7: 77-89
- Choi OJ, Choi KH. 2003. The physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea according to degree of fermentation. J Korean Soc Food Sci Nutr 32:356-362 https://doi.org/10.3746/jkfn.2003.32.3.356
- Chung YH, Shin MK. 2005. A study on the physicochemical properties of Korean teas according to degree of fermentation. Korean J Food & Nutr 18:94-101
- Jeong CH, Kang ST, Joo OS, Lee SC, Shin YH, Shim KH, Cho SH, Choi SG, Heo HJ. 2009. Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas. Korean J Food Preserv 16:230-237
- Jung DH, Kim JT. 2003. Science of Tea. pp. 51-53. Daekwang Publisher
- Kang OJ. 2008. Isolation and identification of yeast strain from fermented tea. Korean J Food Cookery Sci 24:11-15
- KFDA. 2007. Study of the safety evaluation for fermentation tea. Korea Food & Drug Administration, Seoul, Korea
- Kikuzak H, Nakatani N. 1993. Antioxidant effect of some ginger constituents. J Food Sci 58:1407-1410 https://doi.org/10.1111/j.1365-2621.1993.tb06194.x
- Kim YS, Choi GH, Lee KH. 2010. Changes of chemical components of fermented tea during fermentation period. J Korean Soc Food Sci Nutr 39:1807-1813 https://doi.org/10.3746/jkfn.2010.39.12.1807
- Kim YS, Jo C, Choi GH, Lee KH. 2011. Changes of antioxidative components and activity of fermented tea during fermentation period. J Korean Soc Food Sci Nutr 40:1073-1078 https://doi.org/10.3746/jkfn.2011.40.8.1073
- Korean Food Standards Codex. 2007. Korea Food & Drug Administration. Chungwon, Korea
- Lee YJ, Ahn MS, Hong KH. 1998. A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and black tea. J Fd Hyg Safety 13:377-382
- Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Research International 35:519-526 https://doi.org/10.1016/S0963-9969(01)00150-8
- Park SH, Lee HJ, Ma SJ, Park KH, Moon JH. 2009. An investigation on establishment of index for estimation of quality and preservation period of Pu-erh tea. J Kor Tea Soc 15:59-67
- Shin MK. 1994. Science of green tea. Korean J Dietary Culture 9:433-445
- Son KM, Bae SM, Chung JY, Shin DJ, Sung TS. 2005. Antioxidative effect on the green and puer tea extracts. Korean J Food & Nutr 18:219-224
- Yena GC, Duhb PD, Tsaia L. 2002. Antioxidant and prooxidant properties of ascorbic acid and gallic acid. Food Chem 79: 307-313 https://doi.org/10.1016/S0308-8146(02)00145-0
Cited by
- Study on Anti-oxidative Activities and Beverage Preferences Relating to Fermented Lotus Root and Platycodon grandiflorum Extracts with Sugar through Lactic Acid Fermentation vol.25, pp.1, 2015, https://doi.org/10.17495/easdl.2015.2.25.1.183
- The influence of Procyanidins, Gallic acid and Theaflavins extracted level when fermented sun-dried salt and green tea vol.15, pp.6, 2014, https://doi.org/10.5762/KAIS.2014.15.6.3774