Comparative Effects of Gamma Irradiation and Phosphine Fumigation on Lipid-Related Components of White Ginseng During Post-Treatment Period (감마선과 Phosphine 처리가 백삼의 지방질 관련 성분에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.31 no.6
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- pp.1447-1452
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- 1999