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KMID : 0380620060380040521
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.521 ~ p.525
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Engineering/Processing/Sensory Evaluation : Change of Korean Ginseng Components with High Temperature and Pressure Treatment
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Yang Seung-Joon
Woo Koan-Sik
Yoo Jeong-Sik
Noh Young-Hee
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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KEYWORD
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ginseng, heat treatment, phenolic compounds, flavonoid, antioxidant activity, ginsenoside
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Listed journal information
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