Comparison and Evaluation of the Functional Components in Red Ginseng and Fermented Red Ginseng - koreascholar

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Comparison and Evaluation of the Functional Components in Red Ginseng and Fermented Red Ginseng

Ae Jung Kim, Hyun Sook Yoo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376786

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 동계학술대회 (2011.12)
p.136

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ae Jung Kim(The Graduate School of Alternative Medicine, Kyonggi University)
Hyun Sook Yoo(Dept. of Preventive Medicine, College of Oriental Medicine , Wongkwang University)

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