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NTIS 바로가기Food science and biotechnology, v.19 no.4, 2010년, pp.941 - 949
Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) , Kim, Hyun-Young (Department of Food Science and Technology, Chungbuk National University) , Joung, Eun-Mi (Department of Food Science and Technology, Chungbuk National University) , Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) , Jeong, Jae-Hyun (Department of Food and Biotechnology, Chungju National University) , Yu, Kwang-Won (Department of Food and Biotechnology, Chungju National University) , Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) , Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
This study was carried out to investigate the changes of ginsenoside compositions and antioxidant activity of fresh ginseng induced by thermal processing at different temperatures (25, 100, 121, and
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