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dc.contributor.authorChoi Pilju-
dc.contributor.authorKim Kyusun-
dc.contributor.authorKi Sung Kang-
dc.contributor.authorHam, Jungyeob-
dc.date.accessioned2024-01-12T12:42:34Z-
dc.date.available2024-01-12T12:42:34Z-
dc.date.created2021-09-29-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/87229-
dc.languageEnglish-
dc.publisher4.18~20, 제주-
dc.subjectginger-
dc.subjectmicrowave-
dc.subjectOGTT-
dc.subjectinsulin-
dc.subjectshogaol-
dc.subjectgingerol-
dc.titleStudy of increase of active ingredient and biological activity through novel processing method of ginger-
dc.typeConference-
dc.description.journalClass2-
dc.identifier.bibliographicCitation대한화학회 학술발표회(춘계)-
dc.citation.title대한화학회 학술발표회(춘계)-
dc.citation.conferencePlaceKO-
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