References
- Kim, S.J. and Park, K.H. Antimicrobial substances in leek (Allium tuberosum). Korean J. Food Sci. Technol. 28: 604-608 (1996)
- Ahn, E.S., Kim, M.S. and Shin, D.W. Screening of natural antimicrobial edible plant extract for dooboo, fish paste, makkoli spoilage microorganism. Korean J. Food Sci. Technol. 26: 733-739 (1994)
- Lee, B.W. and Shin, D.W. Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 205-211 (1991)
- Lee, B.W. and Shin, D.W. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 200-204 (1991)
- Chung, l.M. and Paik, S.B. Identification of antifungal activity substances on seedborn disease from garlic and taxus extracts. Anal. Sci. Technol. 12: 47-52 (1999)
- Chung, C.K., Park, O.K., Yoo, I.J., Park, K.M. and Choi, C.U. Antimicrobial activity of essential oils of curry spices. Korean J. Food Sci. Technol. 22: 716-719 (1990)
- Ji, W.D., Jeong, M.S., Choi, U.K., Choi, D.H. and Chung, Y.G. Growth inhibition of garlic juice on the microorganisms. Agric. Chem. Biotechnol. 41: 1-5 (1998)
- Shco, H.J. The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28: 94-99 (1999)
- Kumar, M. and Berwal, J.S. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol. 84: 213-215 (1998) https://doi.org/10.1046/j.1365-2672.1998.00327.x
- Akiko, S., Michinori, T. and Miyako, I. Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat. J. Food Hyg. Soc. Japan 34: 63-67 (1993) https://doi.org/10.3358/shokueishi.34.63
- Sasaki, J., Kita, T., Ishita, K., Uchisawa, H. and Matsue, H. Antibacterial activity of garlic powder against Escherichia coli 0-157. J. Nutr. Sci. Vitamino!. 45: 785-790 (1999) https://doi.org/10.3177/jnsv.45.785
- Choi, H. K. A study on the antibacterial activity of garlic against Escherichia coli 0157. J. Korean Practical Arts Edu. 14: 159-167 (2001)
- Kim, Y.S., Park, K.S., Kyung, K.H., Shim, S.T. and Kim, H.K. Antibacterial activity of garlic extract against Escherichia coli. Korean J. Food Sci. Technol. 28: 730-735 (1996)
- Shin, H.K. and Kim, K.S. Effect of garlic on the changes in blood pressure of hypertensive rats. J. Hanyang Med. Coll. 9: 75-87 (1989)
- Kim, J.Y., Lee, Y.C. and Kim, K.S. Effect of heat treatment on the antimicrobial activities of garlic (Allium sativum). J. MicrobioI. Biotechnol. 12: 331-335 (2002)
- Cho, N.C., Jhon, D.Y., Shin, M.S., Hong, Y.H. and Lim, H.S. Effect of garlic concentration on growth of microorganisms during kimchi fermentation. Korean J. Food Sci. Technol. 20: 231-235 (1988)
- Park, S.l., Lee, H.K. and Kang, K.H. A study on the effect of oligosaccharides on growth of intestinal bacteria. Korean J. Dairy Sci. 10: 159-169 (1988)
- Park, M.H., Kim, J.P. and Kwon, D.J. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20: 205-212 (1988)