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

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

You-Jeong Lee, Moo-Yeol Baik

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418097

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.154

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)

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