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NTIS 바로가기Journal of applied biological chemistry, v.64 no.3, 2021년, pp.253 - 261
황승하 (Department of Food Science, Gyeongsang National University) , 김수철 (Department of Food Science, Gyeongsang National University) , 성진아 (Department of Food Science, Gyeongsang National University) , 이희율 (Department of Food Science, Gyeongsang National University) , 조두용 (Department of Food Science, Gyeongsang National University) , 김민주 (Department of Food Science, Gyeongsang National University) , 정재각 (Department of Food Science, Gyeongsang National University) , 정은혜 (Department of Food Science, Gyeongsang National University) , 손기호 (Department of Horticultural Science, Gyeongsang National University) , 조계만 (Department of Food Science, Gyeongsang National University)
In this study, the ginseng sprout has produced through smart farm was classified according to its size and divided into above-ground (AG) and below-ground (BG) parts to compare ginsenoside contents and antioxidant activity. In the case of the AG part, the total phenolic contents were the highest at ...
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