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KMID : 0352719990230040211
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Journal of Ginseng Research
1999 Volume.23 No. 4 p.211 ~ p.216
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Studies on Flavor Components and Organoleptic Properties in Roasted Red Ginseng Marc
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1박명한/1Myung Han Park
1손현주/1전병선/1김나미/1박채규/2김안균/3김교창/1Hyun Joo Sohn/1Byeong Seon Jeon/1Na Mi Kim/1Chae Kyu Park/2An Kyun Kim/3Kyo Chang Kim
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Abstract
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KEYWORD
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red ginseng marc, roasting, organoleptic property, maltol,
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Listed journal information
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