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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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서창훈/Seo CH
이종원/도재호/김나미/양재원/장규섭/Lee JW/Do JH/Kim NM/Yang JW/Chang KS
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Abstract
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KEYWORD
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