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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.5 = no.195, 2007년, pp.494 - 499
김교연 (경북대학교 식품공학과) , 신진기 (경북대학교 식품공학과) , 이수원 (경북대학교 식품공학과) , 윤성란 (경북대학교 식품공학과) , 정헌식 (경북대학교 식품생물산업연구소) , 정용진 (계명대학교 식품가공학과) , 최명숙 (경북대학교 식품영양학과) , 이치무 (풍기인삼농협) , 문광덕 (경북대학교 식품공학과) , 권중호 (경북대학교 식품공학과)
The quality and functional properties of red ginseng in relation to steaming and drying conditions were evaluated. Fresh ginseng (5-year roots), cultivated in the Punggi region, were steamed for 2.5, 3.5, or 4.5 hr, and then dried by hot-air (60-
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