최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.45 no.4, 2013년, pp.451 - 459
이승주 (세종대학교 조리외식경영학과)
Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, and commercial black raspberry wines were obtained from 24 manufacturers. Samples were analyzed for soluble solids, titratable acidity, pH, reducing sugar content, hunter color values, intensity, hue, total ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Choi HS. Kim MK, Park HS, Kim YS, Shin DH. Alcoholic fermentation of Bokbunja (Rubus coreanus Miq.) wine. Korean J. Food Sci. Technol. 38: 543-547 (2006)
Ahn YH, Kim YH. Distribution and ecological characteristics of native Rubus coreanus in Korea. Kor. J. Env. Eco. 21: 176-185 (2007)
Kim MJ, Kim SH, Lee U. Selection of Korean black raspberry (Rubus coreanus Miq.) for larger fruit and high productivity. J. Korean For. Soc. 91: 96-101 (2002)
Korea Alcohol Liquor Industry Association. Currents in domestic alcoholic beverage market. Alcohol Beverage News 3: 11 (2011)
Lee MK, Lee HS, Choi GP, Oh DH, Kim JD, Yu CY, Lee HY. Screening of biological activities of the extracts from Rubus coreanum Miq. Korean J. Medicinal Crop Sci. 11: 5-12 (2003)
Lee MW. Phenolic compounds from the leaves of Rubus coreanum. Yakhak Hoeji 39: 200-204 (1995)
Kim TG, Kang SY, Jung KK, Kang JH, Lee E, Han HM, Kim SH. Antiviral activities of extracts isolated from Terminalis chebula Retz., Sanguisorba officinalis L., Rubus coreanus Miq., and Rheum palmatum L. against hepatitis B virus. Phytother. Res. 15: 718-720 (2001)
Choi J, Lee KT, Ha J, Yun SY, Ko CD, Jung HJ, Park HJ. Antinociceptive and anti-inflammatory effects of Niga-ichigoside F1 and 23-hydroxytormentic acid obtained from Rubus coreanus. Biol. Pharm. Bull. 26: 1436-1441 (2003)
Cha HS, Park MS, Park KM. Physiological activities of Rubus coreanus Miquel. Korean J. Food Sci. Technol. 33: 409-415 (2001)
Yang HM, Lim SS, Lee YS, Shin HK, Oh YS, Kim JK. Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. Korean J. Food Sci. Technol. 39: 342-347 (2007)
Ohtami K, Miyajima C, Takahasi T, Kasai R, Tanaka O, Hahn DR, Naruhashi N. A dimeric triterpene-glycoside from Rubus coreanus. Phytochemistry 29: 3275-3280 (1990)
Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. Physicochemical characteristics of Rubus coreanus Mique during maturation. Korean J. Food Sci. Technol. 39: 476-479 (2007)
Lee SJ, Ahn BM. Changes in physicochemical characteristics of black raspberry wines from different regions during fermentation. Korean J. Food Sci. Technol. 41: 662-667 (2009)
AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Method 991.43. Association of Official Analytical Communities, Arlington, VA, USA (1995)
Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428 (1959)
Ough CS, Amerine MA. Methods for analysis of musts and wines (2nd Ed). John Wiley and Sons, New York, NY, USA. pp. 85-93 (1988)
Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. Production wine analysis. Van Nostrand Reinhold, New York, NY, USA. pp. 129-168 (1990)
Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. Wine analysis and production. Chapman & Hall, New York, NY, USA. pp. 447-449 (1995)
Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. Study on the color characteristics of Korean red wines. Korean J. Food Sci. Technol. 34: 164-169 (2002)
Yoshizawa S, Horiuchi T, Fujiki H, Yoshida T, Okuda T, Sugimura T. Antitumor promoting activity of (-)-epigallocatechin gallate, the main constitutent of tannin in green tea. Phytother. Res. 1: 44-47 (1987)
Wang SY, Lin HS. Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivate and developmental stage. J. Agr. Food Chem. 48: 140-146 (2000)
Cha HS, Lee MK, Hwang JB Park MS, Park KM. Physicochemical characteristics of Rubus coreanus Miquel. J. Korean Soc. Food Sci. Nutr. 30: 1021-1025 (2001)
Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. Suitability of domestic grape, cultivar Campbell's Early for production of red wine. Korean J. Food Sci. Technol. 34: 590-596 (2002)
Amerine MA, Singleton VL. Wine: An introduction, second edition. University of California Press, Berkeley, CA, USA. pp. 117-133 (1976)
Lee SJ, Lee JE, Kim SS. Development of Korean red wines using various grape varieties and preference measurement. Korean J. Food Sci. Technol. 36: 911-918 (2004)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.