DSpace at KISTKIST Conference PaperOthers

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dc.contributor.authorChoi Pilju-
dc.contributor.authorKi Sung Kang-
dc.contributor.authorHam, Jungyeob-
dc.date.accessioned2024-01-12T12:11:56Z-
dc.date.available2024-01-12T12:11:56Z-
dc.date.created2021-09-29-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/86641-
dc.languageEnglish-
dc.subjectginger-
dc.subjectmicrowave-
dc.subjectTPC-MW-
dc.titleStudy of increase of active ingredient and biological activity through microwave processing method of ginger-
dc.typeConference-
dc.description.journalClass2-
dc.identifier.bibliographicCitation대한화학회 강원지부 학술회의-
dc.citation.title대한화학회 강원지부 학술회의-
dc.citation.conferencePlaceKO-
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