Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Chung, I ^a   Kwon, S H ^a   Shim, S T ^b   Kyung, K H ^a  

^a Sejong University   (South Korea)

^b Nong Shim Food Co Ltd   (South Korea)

Author keywords

Allium sativum; Allyl alcohol; Diallyl disulfide; Diallyl trisulfide; Fungicidal activity; Fungistatic activity; Garlic oil; Synergy

Indexed keywords

ALLIIN; ALLYL ALCOHOL; ALLYL COMPOUND; ALLYL SULFIDE; ANTIOXIDANT; CYSTEINE; DRUG DERIVATIVE; PROPANOL; SULFIDE; VEGETABLE OIL;

ARTICLE; CANDIDA; CHEMISTRY; DRUG EFFECT; DRUG POTENTIATION; FOOD CONTROL; GARLIC; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGICAL EXAMINATION;

ALLYL COMPOUNDS; ANTIOXIDANTS; CANDIDA; CYSTEINE; DRUG SYNERGISM; FOOD MICROBIOLOGY; GARLIC; MICROBIAL SENSITIVITY TESTS; PLANT OILS; PROPANOLS; SULFIDES;

ALLIUM SATIVUM; PICHIA JADINII;

EID: 36348995418     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00545.x     Document Type: Article

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