최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.2, 2007년, pp.246 - 253
장경미 (덕성여자대학교 식물자원연구소) , 정미숙 (덕성여자대학교 식품영양학과) , 김미경 (덕성여자대학교 식품영양학과) , 김건희 (덕성여자대학교 식품영양학과)
Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Allen LB, Sitonen PH, Thompson Jr. HC. 1997. Methods for the determination of arsenic, cadmium, copper, lead, and tin in sucrose, corn syrups, and high-fructose corn syrups by ICP-AES. J. Agric. Food Chem., 45: 162-165
Chang KM, Lee MS. 1999. A study on mineral contents of the underground vegetables harvested in different times. Korean J. Soc. Food Sci., 15(5): 545-550
Chang KM, Lee MS. 2000. Mineral contents of the underground vegetables produced in different regions of Korea. Korean J. Soc. Food Sci., 16(5): 425-430
Charles DJ, Simon JE. 1990. Comparison of extraction methods for the rapid determination of essential oil contents and composition of basil. J. Am. Soc. Hort. Sci., 115: 458-462
Dietary References Intakes for Koreans. 2005
Van den Dool H, Kratz PD. 1963. A generalization of the retention system including linear temperature programmed gas liquid chromatography. J. Chromatogra., 11: 463-471
Han KY, Ha JS, Chang PS, Oh SS, Noh PS. 2000. Measurement of stability of the microcapsulated DHA by the electronic nose. Food Sci. Biotechnol., 9(6): 358
Kim SK, Lee SC, Kang DK, Chung SH, Lee SP. 1998. Essential oil contents and composition of aromatic constituents in some plants. Plant Res. Soc. Kor., 11(3): 279-282
Kil YC, Kim SW, Kim JD, Lee SY. 1996. Anti oxidant effect of wild plants extracts. Food Ind. Nutri., 1(2): 76-77
Kondjoyan N, Berdague JL. 1996. A complication of relative retention for the analysis of aromatic compounds. Laboratorie flaveur, de recherches sur la Viande. Clemont-Ferrand, France
Lee BY, Yuk JS, Oh SR, Lee HK. 2000. Aroma pattern analysis of various extracts of agastache rugosa O. kunteze by electronic nose. Korean J. Food Sci. Technol., 32(1): 9-16
Lee CB. 1999b. Korean Dictionary of Plant. Hyangmunsa, Seoul, Korea. 650
Lee HJ, Lee KH, Ku SJ. 1994. Analysis of nutritional composition of the 7 kinds of edible wild grasses. Korean J. Soc. Food Sci., 13(5): 363-369
Lee JH, Choi HS, Chung MS, Lee MS. 2002. Volatile flavor components and free radical scavenging activity of Cnidium officinale. Korean J. Food Sci. Technol., 34(2): 330-338
Lee SY, Chung Ms, Kim MK, Baek HH, Lee MS. 2005. Volatile compounds of Elsholtzia splendens. Korean J. Sci. Technol., 37(3): 339-334
Schulz TH, Flayh RA, Mon TR, Eggling SB, Teranishi R. 1997. Isolation of volatile components from a model system. J. Agric. Food Chem., 25: 446-452
Song HS, Choi HS, Lee MS. 1997a. Analysis of volatile flavor components of Pimpinella brachycarpa. Korean J. Soc. Food Sci., 13(5): 627-631
Song HS, Choi HS, Lee MS. 1997b. Usefulness of Pimpinella brachycarpa as natural spice by sensory analysis. Korean J. Soc. Food Sci., 13(5): 669-673
Sun BY. 2000. The pants of the Umbelliferae family distributed in Korea. Korean J. Plant Taxon, 30(2): 93-104
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.