Changes of phenolic acid contents and radical scavenging activities of ginseng according to steaming times
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Kim, Young-Chan
(Korea Food research Institute)
Hong, Hee-Do (Korea Food research Institute) Rho, Jeong-Hae (Korea Food research Institute) Cho, Chang-Won (Korea Food research Institute) Rhee, Young-Kyung (Korea Food research Institute) Yim, Joo-Hyuk (Korea Food research Institute) |
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