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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.2, 2011년, pp.199 - 207
신정혜 ((재)남해마늘연구소) , 김라정 ((재)남해마늘연구소) , 이수정 (경상대학교 식품영양학과) , 강민정 ((재)남해마늘연구소) , 서종권 (한국국제대학교 식품과학부) , 성낙주 ((재)남해마늘연구소)
Physico-chemical characteristics such as width, weight, color and aroma compounds of garlic from 9 different areas were analyzed. Also, antimicrobial activity was tested for their juices. Width of garlic bulb was larger in growing worm-season garlics (Jeju, Namhae, Hapcheon, Hampyeong and Muan) than...
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