Open AccessAroma Compounds and Antimicrobial Effect of Garlic from Different Areas in Korea
Author(s) -
Jung-Bye Shin,
Ra-Jeong Kim,
Soo-Jung Lee,
MinJung Kang,
Jong-Kwon Seo,
NakJu Sung
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.2.199
Subject(s) - aroma , diallyl disulfide , food science , chemistry , diallyl trisulfide , disulfide bond , antimicrobial , organic chemistry , biochemistry , apoptosis
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