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NTIS 바로가기大韓衛生學會誌 = The Korean journal of sanitation, v.22 no.1 = no.63, 2007년, pp.57 - 66
Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot ai...
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