Antioxidant Activities and Changes in Ginsenosides Composition of Yakjus with Fine Ginseng Root, Ginseng Flower and Ginseng Berry
Number of citation :
Citation
-
1
풋귤, 유자, 감귤과피 첨가 약주의 품질특성 및 항산화효과 / 2024 / Korean Journal of Food and Cookery Science / vol.40, no.1, pp.1 /
-
2
Quality Characteristic of Yakju (Korean Traditional Rice Wine) Prepared with Different Amounts of Portulaca oleracea L. Powder / 2021 / Journal of the East Asian Society of Dietary Life / vol.31, no.6, pp.391 /