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참고문헌 (17)

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3. H. O. Soh, The Comparative Study on Korean Traditional Natural Dyeing, Asian Comparative Folklore Society, 16, 36(1999). 

4. S. M. Park, J. Y. Kim, J. H. Yeum, and N. S. Yoon, Natural Dyed Products Certification, Fiber Technology and Industry, 14(3), 188(2010). 

5. J. D. Shin, Y. W. Kim, and J. M. Choi, Effects of Colorimetric Properties and Color Sensibility Factors on Color Preferences for Green Yellow Natural Dyed Silk Fabrics: Focused on Combination Dyeing with Indigo and Japanese Pagoda Tree, Science of Emotion and Sensibility, 21(1), 143(2018). 

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6. K. Y. Lim, T. J. Jeon, K. K. Yoon, and S. I. Eom, A Study on the Dyeing Characteristics of Natural Dyes(II) Expansion of Color Range on Natural Dyes by Mordanting and Combination Dyeing, J. of the Korean Fiber Society, 38(11), 577(2001). 

7. M. R. Han and J. S. Lee, Natural Dyeing and Dyed Fabrics Properties with Persimmon Juice, Fashion and Textile Research J., 12(2), 224(2010). 

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8. C. E. Baik and K. H. Song, A Study on Natural Dyeing Using Artemisia by Season, J. of Korean Fashion and Costume Design Association, 5(3), 7(2013). 

9. B. G. Hae, H. G. Jang, Y. J. Park, T. C. Kim, H. J. Kim, S. P. Park, and J. Y. Cho, Effects of Persimmon Juice Fermented by Effective Microorganism of the Dyeability of Rayon, Acryl and Polyester Tectile Fabrics, J. of Life Science and National Research, 30(2), 45(2008). 

10. S. N. Choi, A Study on Methods of Making Kakishibu and Application, M.S. Thesis, Korea University, 2018. 

11. Y. H. Son, "Development of Fermentation Natural Dyes for Walnut Green rind(No. 1395025165)", Rural Development Administration, Jeonju, 2013. 

12. H. A. Yang and Y. M. Park, Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded Protein Mordant, Textile Coloration and Finishing, 27(3), 202(2015). 

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13. M. H. Kim, W. W. Kang, N. H. Lee, D. J. Kwoen, and U. K. Choi, Antioxidant Activities of Extract with Water and Ethanol of Perilla frutescens var. acuta, J. of the Korean Society for Applied Biological Chemistry, 50, 327(2007). 

14. H. J. Jeong, S. H. Xuan, B. R. Song, S. L. Lee, Y. J. Lee, and S. N. Park, Antimicrobial and Antioxidant Activities of Perilla frutescens var. acuta Extract and Its Fraction and Their Component Analyses, Application of Chemical Engineering, 29, 716(2018). 

15. Y. K. So, J. Y. Hwang, H. W. Kim, H. N. Jo, and T. B. Lee, Skin Hydration and Skin Barrier of Cymbopogon citratus and Perilla frutescens Extracts, J. of Society of Cosmetic Scientists of Korea, 45(3), 225(2019). 

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16. H. N. Ham, A. B. Abinash, J. E. Kim, T. B. Lee, B. W. Yoo, M. S. Kim, K. S. Kim, J. S. Cha, Y. M. Lee, J. Y. Kim, and J. Y. Leem, Simultaneous Analysis of the Compounds of Natural Cosmetic Resources Containing Chrysanthemum zawadskii, Perilla frutescens, Rosa multiflora and Their Anti-Oxidative Activity, Korean J. of Pharmacognosy, 49(4), 312(2018). 

17. K. C. Min, Y. C. Shin, K. Jo, and Y. S. Kim, "Food Sanitation Management", Gwangmungak, Seoul, 2008. 

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