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KMID : 1024420020060010059
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Food Engineering Progress
2002 Volume.6 No. 1 p.59 ~ p.66
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Effects of food components and Processing Conditions on Antimicrobial Activities of garlic Alliin - Alliinase Reaction Compounds
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Shin Doung-Sun
Lee young-Chun
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Abstract
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KEYWORD
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alliin, alliinase, pH, Aw, antimicrobial activity
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