Effect of High Temperature and High Pressure on Physicochemical Properties and Antioxidant Activity of Korean Red Ginseng |
Kim, Eunyoung
(Traditional Food Research Center, Korea Food Research Institute)
Jin, Yan (Traditional Food Research Center, Korea Food Research Institute) Kim, Kyung-Tack (Traditional Food Research Center, Korea Food Research Institute) Lim, Tae-Gyu (Traditional Food Research Center, Korea Food Research Institute) Jang, Mi (Traditional Food Research Center, Korea Food Research Institute) Cho, Chang-Won (Traditional Food Research Center, Korea Food Research Institute) Rhee, Young Kyoung (Traditional Food Research Center, Korea Food Research Institute) Hong, Hee-Do (Traditional Food Research Center, Korea Food Research Institute) |
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