Article
백삼 · 홍삼 · 압출성형백삼의 발효적성과 발효액의 특성 비교
한재윤1, 구대훈1, 한민수2, 류기형1,*
Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng and Extruded White Ginseng
Jae-Yoon Han1, Dae-Hoon Goo1, Min-Soo Han2, Gi-Hyung Ryu1,*
1Department of Food Science and Technology, Kongju National University
2Department of Dental Technology, Hyejeon College
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802 South Korea. Phone: 041-330-1484, Fax: 041-335-5944, E-mail:
ghryu@kongju.ac.kr
ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Published Online: May 31, 2007
