1[3]Nummi, M. Eur. Brew. Conv. roc. Congr. 12th, Interlaken,1969,p,349
2[4]Narziss, L. W. Brauwissenschaft 26:325,1973
3[5]Asano, K. Characterization of haze - forming proteins of beer and their role in chill haze formation. J. Am. Soc. Brew.Chem.40:147 ~ 154,1982
4[6]R. Eastmond Effect of various polyphenols in the rate of haze formation in beer. J. Inst. Brew. 80,192 ~ 200,1974
5[7]J. Siebert and Penelope Y. Lynn Comparsion of polyphenol interactions with polyvinylpolypyrrolidone and haze- active protein. J. Am. Soc. Brew. Chem. 56(1), 24 ~ 31 1998
6[8]Karl J. Siebert and Penelpe Y. Lynn Formation of proteinpolyphenol haze in beverages J. Agric. Food Chem. 44, 1997~ 2005,1996
7[9]Chapon L Nephelometry as a method for studying the relations between polyphenols and protein. J Inst Brew,99,49 ~ 56,1993