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Q41009762-6A42D38B-E5B2-4ED1-AF63-454215499169
Q41009762-6A42D38B-E5B2-4ED1-AF63-454215499169
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41009762-6A42D38B-E5B2-4ED1-AF63-454215499169
In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng.
P2093
Q41009762-6A42D38B-E5B2-4ED1-AF63-454215499169
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41009762-6A42D38B-E5B2-4ED1-AF63-454215499169
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
e30ef1875aa743d674a2b6b4b70627f94d9e4846
P1545
7
http://www.w3.org/2001/XMLSchema#string
P2093
Byung-Goo Cho
http://www.w3.org/2001/XMLSchema#string