참고문헌
- Nishimura H, Hanny W. Mizutani J. Volatile flavor components and antithrombotic agents: Vinyldithiins from Allium victorialis L. J. Agr. Food Chem. 36: 563-568 (1988) https://doi.org/10.1021/jf00081a039
- Cavallito CJ, Bailey JH. Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties, and antibacterial action. J. Am. Chem. Soc. 66: 1950-1956 (1944) https://doi.org/10.1021/ja01239a048
- Kim M, Kim SY, Shin WS, Lee J. Antimicrobial activity of garlic juice against Escherichia coli O157:H7. Korean J. Food Sci. Technol. 35: 752-755 (2003)
- Kim MY, Choi SW, Chung SK. Antioxidative flavonoids from the garlic (Allium sativum L.) shoot. Food Sci. BioTechnol. 9: 199-203 (2000)
- Lee EJ, Kim KS, Jung HY, Kim DH. Antioxidant activities of garlic (Allium sativum L.) with growing districts. Food Sci. BioTechnol. 14: 123-130 (2005)
- Ruffin J, Hunter SA. An evaluation of the side effect of garlic as an antihypertensive agent. Cytobios 37: 85-89 (1983)
- Takeuchi A, Lee N H, Cho Y J, Konno K. Effect of garlic, chili, and ginseng on the thermal gelation of Alaska pollack surimi. Food Sci. BioTechnol. 14: 16-20 (2005)
- Seki N, Uno H, Lee N-H, Kimura I, Toyoda K, Fujita T, Arai K. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakk. 56: 125-132 (1990) https://doi.org/10.2331/suisan.56.125
- Kimura I, Sugimoto M, Toyoda K, Seki N, Arai K, Fujita T. A study on the cross-linking reaction of myosin in kamaboko 'suwari' gels. Nippon Suisan Gakk. 57: 1386-1396 (1991)
- Bogin E, Abrams M. The effect of garlic extract on the activity of some enzymes. Food Cosmet. Toxicol. 14: 417 (1976)
- Lim SW, Kim TH. Physiological activity of all-in and ethanol extract from Korean garlic (Allium sativum L.). Korean J. Food Sci. Technol. 29: 348-354 (1997)
- Numakura T, Seki N, Kimura I, Toyoda K, Fujita T, Takama K, Arai K. Cross-linking reaction of myosin in the fish paste during setting (suwari). Nippon Suisan Gakk. 51: 1559-1565 (1985) https://doi.org/10.2331/suisan.51.1559
- Varelas JB, Zenarosa NR, Froelich CJ. Agarose/polyacrylamide minis lab gel electrophoresis of cartilage proteoglycans and their proteolytic degradation products. Anal. Biochem. 197: 396-400 (1991) https://doi.org/10.1016/0003-2697(91)90410-U
- Konno K, Imamura K. Identification of the 150 and 70 kDa fragments generated during the incubation of salted surimi paste of walleye pollack. Nippon Suisan Gakk. 66: 869-875 (2000) https://doi.org/10.2331/suisan.66.869