Heat processing decreases Amadori products and increases total phenolic content and antioxidant activity of Korean red ginseng (Q42796947)
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scientific article published on December 2010
Language | Label | Description | Also known as |
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English | Heat processing decreases Amadori products and increases total phenolic content and antioxidant activity of Korean red ginseng |
scientific article published on December 2010 |
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Heat processing decreases Amadori products and increases total phenolic content and antioxidant activity of Korean red ginseng (English)
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Gyo-Nam Kim
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Jung-Sook Lee
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Ji-Hye Song
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Chang-Ho Oh
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Young-In Kwon
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Hae-Dong Jang
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1 December 2010
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13
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6
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1478-1484
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Identifiers
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