:: Journal of The Korean Society of Food Culture ::

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Changes in the Quality Characteristics of Extracts (Quantum Energy) from Rehmannia Glutinosa, Ginseng, Balloonflower, Poria cocos, and Adenophora stricta Prepared Using Traditional Kyungokgo Methods During Aging

Yoonjeong Kim, Samuel Park, Jeehye Sung, Imjoung La, Dosang Lee, JoonHeum Park, Joohee Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.193-201

DOI:https://doi.org/10.7318/KJFC/2024.39.4.193
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