Physicochemical and antioxidative properties of Korean nanopowdered white ginseng
Article first published online: 22 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2159–2165, October 2013
How to Cite
Lee, S.-B., Yoo, S., Ganesan, P. and Kwak, H.-S. (2013), Physicochemical and antioxidative properties of Korean nanopowdered white ginseng. International Journal of Food Science & Technology, 48: 2159–2165. doi: 10.1111/ijfs.12200
- Issue published online: 13 SEP 2013
- Article first published online: 22 JUL 2013
- Manuscript Accepted: 29 APR 2013
- Manuscript Received: 5 DEC 2012
- Ministry for Food, Agriculture, Forestry and Fisheries Project
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!