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1 전은주, "홍삼의 기능적 특성에 대한 볶음 조건 모니터링" 한국식품저장유통학회 15 (15): 396-404, 2008
2 이기동, "가열처리에 따른 인삼의 이화학적 성분변화" 한국식품영양과학회 34 (34): 1572-1578, 2005
3 Im MH, "The oxidation stability and flavor acceptability of oil from roasted soybean" 38 : 425-430, 2007
4 Yue PY, "The angiosuppressive effects of 20(R)-ginsenoside Rg3" 72 : 437-445, 2006
5 Kang KS, "Study on the hydroxyl radical scavenging activity changes of ginseng and ginsenoside-Rb2 by heat processing" 30 : 724-728, 2007
6 Kim WY, "Steaming of ginseng at high temperature enhances biological activity" 63 : 1702-1704, 2000
7 Kim SN, "Simultaneous quantification of 14 ginsenosides in Panax ginseng C.A. Meyer (Korean red ginseng) by HPLC-ELSD and its application to quality control" 45 : 164-170, 2007
8 Myers RH, "Response Surface Methodology: Process and Product Optimization Using Designed Experiments. 2nd ed" Wiley 824-825, 2002
9 Nam KY, "Relationship of saponin and nonsaponin for the quality of ginseng" 22 : 274-283, 1998
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