Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine von Woo, Hyuk-Je, Cha, Gun Su, Kang, Min Jung, Kyung, Kyu Hang

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Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativum L.) von Lee, Jun Yeop, Lee, Hye-Jin, Kyung, Kyu Hang

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Factors influencing the stability of garlic thiosulfinates von Lee, Seul-Yi, Kim, Dong-Sub, Kyung, Kyu Hang

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Green pigmentation and pH change of homogenized garlic von Lee, Hye Jin, Shin, Young Keum, Kyung, Kyu Hang, Chung, Chang-Ho

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3-(Allyltrisulfanyl)-2-Aminopropanoic Acid, a Novel Nonvolatile Water-Soluble Antimicrobial Sulfur Compound in Heated Garlic von Kang, Seung-Sik, Lim, Dong Ryul, Kyung, Kyu Hang

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세계 농산물 수급과 형질전환작물에 대한 우리나라 정책 방향 von 정장호(Chang Ho Chung), 경규항(Kyu Hang Kyung)

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Relationship between S-Alk(en)yl-L-cysteine Sulfoxides and Green Pigmentation of Garlic (Allium sativum L.) von Lee, H.J., Sejong University, Seoul, Republic of Korea, Kyung, K.H., Sejong University, Seoul, Republic of Korea

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Purification of S-Alk(en)yl Alka/Enethiosulfinates of Garlic (Allium sativum L.) by Using Recycling Preparative HPLC von Lee, J.Y., Sejong University, Seoul, Republic of Korea, Kyung, K.H., Sejong University, Seoul, Republic of Korea

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