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NTIS 바로가기Journal of ginseng research = 高麗人參學會誌, v.29 no.1 = no.77, 2005년, pp.49 - 54
이미경 (경북대학교 식품공학과) , 최강주 (KT&G중앙연구원) , 김정숙 (계명문화대학 식품영양조리과) , 권중호 (경북대학교 식품공학과)
Electron beam (EB), electrically produced from an electron accelerator, was compared with gamma ray (GR) in terms of its influence at doses from 0 to 15 kGy on the lipid stability of white and red ginseng powders. Irradiation (EB or GR) less than 10 kGy showed negligible effects on the composition o...
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