Effects of food components and Processing Conditions on Antimicrobial Activities of garlic Alliin-Alliinase Reaction Compounds

Shin, Doung-Sun; Lee, Young-Chun

doi:10.13050/foodengprog.2002.6.1.59

Food Eng. Prog. 2002; 6(1):59-66

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.59

Article

식품성분과 가공조건이 마는 alliin-alllinase 반웅물질의 항미생뮬성에 미치는 영향

신동선¹, 이영춘¹^,^*

Effects of food components and Processing Conditions on Antimicrobial Activities of garlic Alliin-Alliinase Reaction Compounds

Doung-Sun Shin¹, Young-Chun Lee¹^,^*

Author Information & Copyright ▼

¹중앙대학교 식품공학과

¹Department of Food Science and Technology, Chung-Ang University

^*Corresponding author: Young-Chun Lee, Dept. food Sic. & Tech., Chung-Ang Univ., Naeri san 40-1, Daeduk-myun, Ansung, Kyungi-do 456-756, Korea. Phone: 82-31-676-2451, Fax : 82-31-675-4853, E-mail: leeyc@post.cau.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002