Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures
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Shin, Jung-Hye
(Dept. of Hotel Culinary Arts & Bakery, Namhae College)
Choi, Duck-Joo (Dept. of Hotel Culinary Arts, Jaineung College) Chung, Mi-Ja (The Nutraceutical Bio Brain Korea 21 Project Group, Kangwon National University) Kang, Min-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Scineces, Gyeongsang National University) |
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