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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(3):248-255

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.248

Article

다양한 유기용매를 이용한 마늘추츨물의 항미생뭅성 비교

오창용1, 홍의봉1, 윤광로1, 이영춘1, 김근성1,*
Comparison of Antimicrobial Activities of The Garlic Extracts Prepared with Various Organic Solvents
Chang-Yong Oh1, Eui-Bong Hong1, Kwang-Ro Yoon1, Young-Chun Lee1, Keun-Sung Kim1,*
1중앙대학교 식품공학과
1Department of Food Science and Technology, Chung-Ang University
*Corresponding author: Keun-Sung Kim, Dept. of Food Sci. & Tech., Chung-Ang Univ., Naeri 72-1, Daeduk-myun, Ansung, Kyunggi-do 456-756, Korea. Phone: 82-31-670-3032, Fax: 82-31-675-4853, Email: keunsung@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: Aug 31, 2002