Effect of Anti-oxidant and Anti-inflammation on Black ginseng processing - koreascholar

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Effect of Anti-oxidant and Anti-inflammation on Black ginseng processing

Jae-Ho Choi, Hwan-Lee, Yeong-Su Kim, Do-Yeon Kim, Da-Jeong Kim, Jong-Dae Park, Mi-Yae Shon

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/332041

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한국약용작물학술대회 발표집

2014년 한국약용작물학회 심포지엄 및 추계학술발표회 (2014.10)
p.347

한국약용작물학회 (The Korean Society of Medicinal Crop Science)

저자

Jae-Ho Choi(International Ginseng & Herb Institute)
Hwan-Lee(International Ginseng & Herb Institute)
Yeong-Su Kim(International Ginseng & Herb Institute)
Do-Yeon Kim(International Ginseng & Herb Institute)
Da-Jeong Kim(International Ginseng & Herb Institute)
Jong-Dae Park(International Ginseng & Herb Institute)
Mi-Yae Shon(International Ginseng & Herb Institute)

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