Author:
Kim Na Young,Park Min Hee,Jang Eun Yeong,Lee JaeHwan
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference28 articles.
1. Rivlin RS. Historical perspective on the use of garlic. J. Nutr. 131: 951–954 (2001)
2. Sadi AM, Toda T, Oku H, Hokama S. Dietary effects of corn oil, oleic acid, perilla oil, and evening primrose oil on plasma and hepatic lipid level and atherosclerosis in Japanese quail. Exp. Anim. 45: 55–62 (1996)
3. Onogi N, Okuno M, Komaki C, Moriwaki H, Kawamori T, Tanaka T, Mori H, Muto Y. Suppressing effect of perilla oil on azoxymethane-induced foci of colonic aberrant crypts in rats. Carcinogenesis 17: 1291–1296 (1996)
4. Woo KS, Yoon HS, Lee YR, Lee JS, Kim DJ, Hong JT, Jeong HS. Characteristics and antioxidative activity of volatile compounds in heated garlic (Allium sativum). Food Sci. Biotechnol. 16: 822–827 (2007)
5. Kim JW, Choi JH, Kim YS, Kyung KH. Antiyeast potency of heated garlic in relation to the content of allyl alcohol thermally generated from alliin. J. Food Sci. 37: 185–189 (2006)
Cited by
60 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献