Determination of S-Allyl-L-cystein, Diallyl Disulfide, and Total Amino Acids of Black Garlic after Spontaneous Short-term Fermentation (자가숙성발효 후 흑마늘의 S-Allyl-L-cystein, Diallyl Disulfide 및 Total Amino Acids 분석)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.41 no.5
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- pp.661-665
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- 2012