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Quality change of sliced ginseng depending on different drying methods
Jongjin Park
, Daehee Park
,
Wonyoung Lee
School of Food Science & Biotechnology
Kyungpook National University
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peer-review
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Agricultural and Biological Sciences
Flavonoid
100%
Polyphenol
100%
Moisture
50%
Freeze Drying
25%
Air Drying
25%
Food Science
Ginseng
100%
Polyphenol
44%
Flavonoid
44%