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Effect of puffing on ginsenoside composition, antioxidant and anti-inflammatory activity of ginseng berry

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/418097
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • You-Jeong Lee(Department of Food Science and Biotechnology, Kyung Hee University)
  • Moo-Yeol Baik(Department of Food Science and Biotechnology, Kyung Hee University)