01459nam a2200337 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245026300125300002400388545003700412545003700449545002700486545004400513545005600557653014200613700001900755700002800774700001400802700004200816700004000858773013700898900001801035900001701053900001901070900001401089900001801103KSI00085252520110701163653ta110426s2007    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc39(6)00aAlliinase 첨가에 의한 열처리 마늘로부터 생성된 함황 화합물의 특성 =xCharacteristics of thiosulfinates and volatile sulfur compounds from blanched garlic reacted with alliinase /d최윤희,e심유신,e김청태,e이찬,e신동빈  ap. 600-607 ;c29 cm  a최윤희, 한국식품연구원  a심유신, 한국식품연구원  a김청태, (주)농심  a이찬, 중앙대학교 식품공학과  a신동빈, 한국식품연구원bshindb@kfri.re.kr  aBlanched garlicaAlliinaseaThiosulfinateaVolatile sulfur compounda고성능액체크로마토그래피a함황 화합물a가공식품1 a최윤희4aut1 a심유신0KAC2018H30821 a김청태1 a이찬,g李燦,d1963-0KAC2018054741 a신동빈,g申東斌0KAC2018H51890 t한국식품과학회지.d韓國食品科學會.g39권 6호(2007년 12월), p. 600-607q39:6<600w(011001)KSE199508795,x0367-629310aChoi, Yoonhee10aShim, Yousin10aKim, Cheongtae10aLee, Chan10aShin, Dongbin