-
In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng
-
Ahn, Nam-Geun
Park, Hee-Won
Park, Chae-Kyu
Lee, Myoung-Woo
Kwak, Yi-Seong
Jang, Kyoung Hwa
In, Gyo
Han, Chang Kyun
Cho, Byung-Goo
Bae, Bong-Seok
The Korean Society of Ginseng[2017]
Google Scholar네이버 전문정보
|
|
|
|