Effects of Medicinal Plants on the Quality and Physiological Functionalities of Traditional Ginseng Wine
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Lee, Eun-Na
(Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Dae-Hyoung (Dept. of Life Science and Genetic Engineering, Paichai University) Kim, Sin-Bum (UP System Co, Ltd, Geumsan Ginseng Wine Factory) Lee, Seung-Whan (UP System Co, Ltd, Geumsan Ginseng Wine Factory) Kim, Na-Mi (Central Research Institute, KT&G Corporation) Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University) |
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17 | Kim, J. H., Lee, D. H., Lee, S. H., Choi, S. Y. and Lee, J. S. : Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju. J. Biosci. Bioeng. 97, 24-28 (2004) DOI |
18 | Kim, J. H., Lee, D. H., Chio, S. Y., Park, J. S. and Lee, J. S. : Effects of Lycii fructus and edible mushroom, Pholiota adiposa on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Food Biotech. 20, 183-191 (2006) 과학기술학회마을 DOI ScienceOn |
19 | Lee, D. H., Kim, J. H., Kim, N. M. and Lee, J. S. : Manufacture and physiological functionality of Korean traditional liquors by using chamomile(Matricaria chamomile). Korean J. Food Sci. Technol. 34, 109-113 (2002) 과학기술학회마을 |
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21 | Lee, D. H., Park, W. J., Lee, B. C., Lee, J. C., Lee, D. H. and Lee, J. S. : Manufacture and physiological functionality of Korean traditional wine by using Gugija (Lycii fructus). Korean J. Food. Sci. Technol. 37, 789-794 (2005) 과학기술학회마을 |
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