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참고문헌
자료제공 : 네이버학술정보
- 1Sulfated polysaccharides inhibit browning of apple juice and diced apples네이버 원문 이동
- 2Vumous-Vigyazo, L. Polyphenol oxidase and peroxidase in fruits and vegetables. CRS Crit. Rev. Food Sci. Nutr. 15: 49-56(1981)
- 3FAO/WHO. Guide to the Safe Used of Food Additives. 2nd series (1979)
- 4AOAC official method 962. 16 in Official Methods of Analysis of AOAC International, 16th ed. Vol. II: Cunniff, P., Ed.(1995)
- 5Determination of Sulfites by Acid Distillation-Ion Chromatography Methodearticle 원문 이동
- 6AOAC official method 990.31 in Official Methods Analysis of AOAC International, 16th ed. M vol. II: Cunniff, P., ed.(1995)
- 7Kang, K.J., Oh, K.S., Kim, Y.J. and Chung, Y.C. Naturally occur-ring sulfur dioxide and improvement of its determination method in medical herbs. The Annusl Report of KFDA 3: 313-326(1999)
- 8Improvement of Colorimetric Microdetermination of Sulfites in Various Foods by Using the Modified Rankine Apparatus네이버 원문 이동
- 9Sulfite analysis by ion exclusion chromatography: Application to the food and beverage industries. Food Technol. 1988 ; 11 : 113-5.
- 10Freeman, G.G. and Mossadeghi, N. Influence of sulfate nutrition of the flavor components of garlic and wild onion. J. Sci. Fd, Agric. 22: 330-335(1971)
- 11Flavor components of garlic extract네이버 원문 이동