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Study of increase of active ingredient and biological activity through microwave processing method of ginger

Authors

Choi Pilju; Ki Sung Kang; Ham, Jungyeob

Citation

대한화학회 강원지부 학술회의

Keywords

ginger; microwave; TPC-MW

URI

https://pubs.kist.re.kr/handle/201004/86641

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KIST Conference Paper > Others

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