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KMID : 1024420070110020119
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Food Engineering Progress
2007 Volume.11 No. 2 p.119 ~ p.126
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Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng and Extruded White Ginseng
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Han Jae-Yoon
Goo Dae-Hoon
Han Min-Soo
Ryu Gi-Hyung
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Abstract
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KEYWORD
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ginseng, extrusion process, ethanol fermentation, fermentability
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FullTexts / Linksout information
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Listed journal information
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