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
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