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Change of nutrient, ginsenoside, and volatile flavor constituents and antioxidant activity during food processing of mountain-cultivated ginseng with the cocktail lactic acid bacteria
- 제목
- Change of nutrient, ginsenoside, and volatile flavor constituents and antioxidant activity during food processing of mountain-cultivated ginseng with the cocktail lactic acid bacteria
- 저자
- 조계만
- 발행일
- 2019-06-20
- 학회명
- 한국응용생명화학회 국제학술대회
- 개최지
- 부산해운대그랜드호텔
- 학회 개최일
- 2019-06-20 ~ 2019-06-22