참고문헌
- Bae, H. J. and H. J. Chun. 2002. Changes in volatile sulfur compounds of garlic under various cooking conditions. Korean J. Food Cookery Sci. 18: 365-371.
- Chung, M. J., J. H. Shin, S. J. Lee, S. K. Hong, H. J. Kang and N. J. Sung. 1998. Chemical compounds of wild and cultivated horned rampion, Phyteuma Japonicum Miq. Korean J. Food & Nutr. 11: 437-443.
- Gutfinger, T. 1981. Polyphenols in olive oils. JAOCS. 58: 966-967. https://doi.org/10.1007/BF02659771
- Han, J., L. Lawson, G. Han, and P. A. Han. 1995. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Analytical Biochemistry 225: 157-160. https://doi.org/10.1006/abio.1995.1124
- Hong, G. H., S. K. Lee and W. Moon. 1997. Alliin and fructan contents in garlics by cultivars and cultivating areas. J. Kor. Soc. Hort. Sci. 38: 483-488.
- Hu, J. J., J. S. Yoo, M. Lim, E. J. Wang, and C. S. Yang, 1996. Protective effects of diallyl sulfide on acetaminophen-induced toxicities. Food and Chemical Toxicology 34: 963-969. https://doi.org/10.1016/S0278-6915(96)00057-9
- Jang, H. S. and G. H. Hong. 1998. Consideration of physiological functional characteristics in garlic Allium sativum L. Korean J. Postharvest Sci. Technol. 5: 191-197.
- Jeong, C. H., Y. I. Bae, J. H. Lee, K. H. Shim, J. G. Roh, C. S. Shin, and J. S. Choi. 2009. Chemical components and antimicrobial activity of garlics from different cultivated area. Journal of Agriculture & Life Science 43: 51-59.
- Kim, B. S., D. M. Kim, M. C. Jeang, and B. Namgoog. 1997. Freshness prolongation of root vegetables by accelerated curing treatment. Korea Food Research Institute Annual Report E1435-0886. pp. 46.
- Kim, D. M. and K. H. Kim. 1990. On the development of fresh greening of the stored garlic. Korean J. Food Sci. Technol 22: 50-55.
- Koch, H. P. and L. D. Lawson. 1996. Garlic: The Science and therapeutic application of Allium sativum and related species. Williams & Wilkins, Baltimore, USA. pp. 1-223.
- Kwon, O. C., K. S. Woo, T. M. Kim, D. J. Kim, J. T. Hong, and H. S. Jeong. 2006. Physicochemical characteristics of garlic(Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331-336.
- Lee, Y. K., M. S. Hyun, K. S. Woo, I. G. Hwang, T. S. Kang, and H. S. Jeong. 2008. The relation between functional quality of garlic and soil composition. Korean J. Food Sci. Technol. 40: 31-35.
- Miron, T., I. Shin, G. Feigenblat, L. Weiner, D. Mirelman, M. Wilchek, and A. Rabinkov. 2002. A spectrophotometric assay for allicin, alliin, and allinase with a chromogenic thiol: Reacition of 4-mercaptopyridine with thiosulfinates. Analytical Biochemistry 307: 76-83. https://doi.org/10.1016/S0003-2697(02)00010-6
- Moreno, M. I. N., M. I. N. Isla, A. R. Sampietro, and M. A. Vattuone. 2000. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J. Enthrophamacol. 71: 109-114.
- Nishimura, H., W. Hanny, and J. Mizutani. 1988. Volatile flavor components and antithrombotic agent. J. Agric. Food Chem. 36: 563-569. https://doi.org/10.1021/jf00081a039
- Nuttakaan, L., R. Viboon, C. Nantaya, and M. G. Janusz. 2006. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutrition 22: 266-274. https://doi.org/10.1016/j.nut.2005.05.010
- Schwimmer, S. and W. J. Weston. 1961. Onion flavor and odor, Enzymatic development of pyruvic acid in onion as a measure of pungency. J. Agric. Food Chem. 9: 301-304. https://doi.org/10.1021/jf60116a018
- Seo. A. and C. V. Morr. 1984. Improved high performence liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. J. Agric. Food Chem. 32: 530-533. https://doi.org/10.1021/jf00123a028
- Shin, D. B., H. M. Seog, J. H. Kim, and Y. C. Lee. 1999. Flavor composition of garlic from different area. Korean J. Food Sci. Technol. 31: 293-300.
- Shin, D. B., Y. C. Lee, and J. H. Kim. 2000. Changes in quality of garlic during frozen storage. Korean J. of Food Sci. Technol. 32: 102-110.
- Shin, J. H., J. C. Ju, O. C. Kwon, S. M. Yang, S. J. Lee, and N. J. Sung. 2004. Physicochemical and physiological activities of garlic from different area. Korean J. Food Sci. Nutr. 17: 237-245.
- Sung, K. C. 2007. Pharmaceutical characteristics and analysis of garlic extract. J. of Korean Oil Chamists' Soc. 24: 301-308.
- Sung, N. J., J. G. Kim, S. J. Lee, and M. J. Chung. 1997. Changes in amino acids contents of low-salt fermented small shrimp during the fermentation. J. Inst. Agri. & Fishery Develop. Gyeongsang Nat'l. Univ. 16: 1-10.
- Watanabe, J. 1988. Utilization of principle of garlic. Food processing 23: 40-42.
- Yoo, G. A. 2006. Effect of garlic supplement and exercise on plasma lipid and antioxidant enzyme system in rats. Korean J. Nutr. 39: 3-10.
- Yu, T. H., C. M. Wu, and Y. C. Liou. 1989. Volatile compounds from garlic. J. Agric. Food Chem. 37: 725-730. https://doi.org/10.1021/jf00087a032
- 보건복지부. 1996. 한국식품성분표. 식품의약품안전본부. 서울. 도서출판 특수교육.