01264na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245021000122300003200332545004700364545004300411545004700454653013400501700005300635700004800688700004800736773013700784856002000921900001900941900001800960900002000978KSI00012206420040120133539031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(4)00a건조 온도에 따른 마늘의 휘발성 함황성분의 변화=xChanges in volatile sulfur compounds of garlic (Allium sativum L.) under various drying temperatures/d최종욱,e석호문,e정신교  ap. 679-682:b삽도;c29 cm  a최종욱, 경북대학교 식품공학과  a석호문, 한국식품개발연구원  a정신교, 경북대학교 식품공학과  a건조 온도a온도a마늘a휘발성a함황성분aVolatile sulfur compoundsaGarlicaDrying temperaturesaDiallyl disulfide1 a최종욱,g崔鍾旭,d1946-0KAC2012052524aut1 a석호문,g石好紋,d1951-0KAC2015084411 a정신교,g鄭信敎,d1955-0KAC2012052350 t한국식품과학회지.d韓國食品科學會.g26권 6호(1994년 12월), p. 679-682q26:6<679w(011001)KSE199508795,x0367-629340u3195606aKd00010aChoi, Jong Uck10aSeog, Ho Moon10aChung, Shin Kyo