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Showing results for
kyung kyu hang
Your search for
Kyung-Kyu Yang
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Antimicrobial properties of allium species.
Curr Opin Biotechnol. 2012 Apr;23(2):142-7. doi: 10.1016/j.copbio.2011.08.004. Epub 2011 Sep 6.
Curr Opin Biotechnol. 2012.
PMID: 21903379
Review.
Microbial ecology of watery kimchi.
Kyung KH, Medina Pradas E, Kim SG, Lee YJ, Kim KH, Choi JJ, Cho JH, Chung CH, Barrangou R, Breidt F.
Kyung KH, et al.
J Food Sci. 2015 May;80(5):M1031-8. doi: 10.1111/1750-3841.12848. Epub 2015 Apr 6.
J Food Sci. 2015.
PMID: 25847522
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Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine.
Woo HJ, Cha GS, Kang MJ, Kyung KH.
Woo HJ, et al. Among authors: kyung kh.
Food Sci Biotechnol. 2022 Jan 23;31(2):253-260. doi: 10.1007/s10068-021-01028-1. eCollection 2022 Feb.
Food Sci Biotechnol. 2022.
PMID: 35186355
Free PMC article.
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Cysteine reacts to form blue-green pigments with thiosulfinates obtained from garlic (Allium sativum L.).
Shin YK, Kyung KH.
Shin YK, et al. Among authors: kyung kh.
Food Chem. 2014 Jan 1;142:217-9. doi: 10.1016/j.foodchem.2013.07.057. Epub 2013 Jul 20.
Food Chem. 2014.
PMID: 24001834
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3-(allyltrisulfanyl)-2-aminopropanoic acid, a novel nonvolatile water-soluble antimicrobial sulfur compound in heated garlic.
Kang SS, Lim DR, Kyung KH.
Kang SS, et al. Among authors: kyung kh.
J Med Food. 2010 Oct;13(5):1247-53. doi: 10.1089/jmf.2010.1059.
J Med Food. 2010.
PMID: 20828317
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