1 한성태, "흑삼의 인삼 사포닌 분석" 대한약학회 49 (49): 490-494, 2005
2 남기열, "홍삼과 백삼의 비교 고찰" 고려인삼학회 29 (29): 1-18, 2005
3 조은정, "홍삼 및 흑삼의 제조 시 증숙 및 건조온도가 Benzo(a)pyrene 생성에 미치는 영향" 한국식품영양학회 22 (22): 199-204, 2009
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5 김성환, "압출 성형 인삼의 항산화 활성 증강 효과" 동아시아식생활학회 17 (17): 402-408, 2007
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1 한성태, "흑삼의 인삼 사포닌 분석" 대한약학회 49 (49): 490-494, 2005
2 남기열, "홍삼과 백삼의 비교 고찰" 고려인삼학회 29 (29): 1-18, 2005
3 조은정, "홍삼 및 흑삼의 제조 시 증숙 및 건조온도가 Benzo(a)pyrene 생성에 미치는 영향" 한국식품영양학회 22 (22): 199-204, 2009
4 공연희, "인삼에 함유된 페놀성 성분의 신경세포보호 및 항염증 효과" 고려인삼학회 33 (33): 111-114, 2009
5 김성환, "압출 성형 인삼의 항산화 활성 증강 효과" 동아시아식생활학회 17 (17): 402-408, 2007
6 이상진, "시중 유통 막걸리의 유기산 조성과 생리활성" 한국식품과학회 43 (43): 206-212, 2011
7 신미옥, "막걸리의 혈행, 지질개선 효과 및 in vitro에서의 ACE 저해 효과" 한국생명과학회 20 (20): 710-716, 2010
8 Park CK, "The chemical components of Korean ginseng" 8 : 10-23, 2003
9 Yue PY, "The angiosuppressive effects of 20(R)-ginsenoside Rg3" 72 : 437-445, 2006
10 Patil AS, "Synthesis of N-(alkyl or aryl)-2-(1H-benzotriazol-1-yl)-acetamides as selective COX-2 inhibitor" 5 : 1-4, 2013
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