Author:
Ning Xiaofeng,Han Chungsu
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference26 articles.
1. Hwang JB, Ha JH, Hawer WD, Nahm GB, Lee BY. Ginsengnoside contents of Korea white ginseng with various sizes and cultivation years. Korean J. Food Sci. Technol. 37: 208–512 (2005)
2. Tack DS, Chang DI, Park SH, Lee SJ. Development of a technology for practical use of a small-sized red ginseng manufacturer. Research Report, ERAE Co., Ltd., Prju, Korea (2004)
3. Choi BM, Lee CH, Park SJ. A study on drying characteristics and drying model development of Korean ginseng. Korean J. Ginseng Sci. 16: 1–3 (1992)
4. Sakai C, Hanzawa T. Application and advances in far infrared heating in Japan. Trends Food Sci. Tech. 5: 357–362 (1994)
5. Kang TH, Hong HK, Jeon HY, Han CS. Drying characteristics of squids according to far infrared and heated air drying conditions. J. Biosystems Eng. 36: 109–115 (2011)
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献