1. Kim JY, Lee SH, Lee CS. (2023) Anti-inflammatory and anti-oxidant of
the mixture of jeju lava seawater and red ginseng extracts. J Invest Cosmetol.
19, 141~8.
2. Ju JY, Seok JH, Moon HP. (2022) An analysis of factors affecting
healthy food consumption intention and behavior: Focusing on ginseng and red
ginseng products. Rural Economy. 45, 41~64.
3. Ministry of Agriculture, Food and Rural Affairs. (2021). 2020
Statistical Data Collection for Ginseng.
4. Kwak YS, Park JD, Yang JW. (2003) Present and its prospect of red
ginseng efficacy research. Food Ind Nutr. 8, 30~7.
5. Cho CW, Kim SW, Rho JH, Rhee YK, Kim KT. (2008) Extraction
characteristics of saponin and acidic polysaccharide based on the red ginseng
particle size. J Ginseng Res. 32, 179~86. 10.5142/JGR.2008.32.3.179