In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng.
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In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
In situ analysis of chemical c ...... amed ginseng, and red ginseng.
@en
type
label
In situ analysis of chemical c ...... amed ginseng, and red ginseng.
@en
prefLabel
In situ analysis of chemical c ...... amed ginseng, and red ginseng.
@en
P2093
P2860
P1476
In situ analysis of chemical c ...... amed ginseng, and red ginseng.
@en
P2093
Bong-Seok Bae
Byung-Goo Cho
Chae Kyu Park
Chang Kyun Han
Hee-Won Park
Kyoung Hwa Jang
Myoung-Woo Lee
Nam-Geun Ahn
Yi-Seong Kwak
P2860
P304
P356
10.1016/J.JGR.2016.07.004
P577
2016-07-20T00:00:00Z