KMID : 1134820030320030370
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Journal of the Korean Society of Food Science and Nutrition 2003 Volume.32 No. 3 p.370 ~ p.374
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Quality Characteristics of Korean Red Ginseng Powder with Different Milling Methods
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¼Ã¢ÈÆ/Seo CH
ÀÌÁ¾¿ø/µµÀçÈ£/±è³ª¹Ì/¾çÀç¿ø/Àå±Ô¼·/Lee JW/Do JH/Kim NM/Yang JW/Chang KS
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Abstract
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KEYWORD
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