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NTIS 바로가기생약학회지, v.37 no.4 = no.147, 2006년, pp.217 - 220
양병욱 (중앙대학교 생명공학과) , 한성태 (KT&G중앙연구원) , 고성권 (세명대학교 한방식품영양학부)
This study compared the contents of ginsenoside according to the extract conditions of red ginseng to provide basic information for developing functional food using red ginseng. According to the result, the content of crude saponin was highest in 72 hours of extraction at
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