조리방법에 따른 허브의 향 성분 변화 = Flavor Changes of Herbs according to Cooking Methods

참고문헌 (Reference)

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4 "Rutgers University and The State University of New Jersey University Extension Division" Steffen Arctander Publisher 1969

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8 "Irena Katzir and Efraim Lewinsohn Enantromeric composition of linalol in the essential oils of ocimum species and in commercial basil oils" 12 : 293-296, 1997

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10 "GC- MS analysis of essential oils from some greek aromatic plants and their fungitoxicity of Penicillium digitarum" 48 : 48 2576-2581, 2000

11 "Evaluation of functional properties of onion rosemary and thyme extracts in onion Kimchi" 17 : 218-223, 2001

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13 "DA Extraction of essential oils with carbon dioxide" 235-245, 1993

14 "Comparison of volatile flavor components of three basil ultivars in hydroponics" 40 : 188-192, 1999

15 "Chemical composition of several herb plants" 35 : 1-6, 2003

16 "Chemical composition of essential oil of majoram(Origanum majorana L.) from Reunion Island." 66 : 143-145, 1999

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20 "Antioxidative activity of phenolic composition of pilot plant and commercial extracts of sage and rosemary" 73 : 645-652, 1998

21 "A preliminary analysis of some lavender and lavgandin cultivars" 49-60, 1984