College of Agricultural Sciences

E. Roh, Kim, J. - E., Kwon, J. Yeon, Park, J. Seong, Bode, A. M., Dong, Z., and Lee, K. Won, “Molecular mechanisms of green tea polyphenols with protective effects against skin photoaging.”, Crit Rev Food Sci Nutr, vol. 57, no. 8, pp. 1631-1637, 2017.

A. Tseng and Zhao, Y., “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.

N. Joo Kang, Lee, K. Mi, Kim, J. Hun, Lee, B. Kyung, Kwon, J. Yeon, Lee, K. Won, and Lee, H. Joo, “Inhibition of gap junctional intercellular communication by the green tea polyphenol (-)-epigallocatechin gallate in normal rat liver epithelial cells.”, J Agric Food Chem, vol. 56, no. 21, pp. 10422-7, 2008.

F. Karadeniz, Durst, R. W., and Wrolstad, R. E., “Polyphenolic composition of raisins.”, J Agric Food Chem, vol. 48, no. 11, pp. 5343-50, 2000.