Studies on Stability for the Quality of Ginseng Products -3. Determination of Sorption Properties and Optimum Moisture Contents in Extract, Extract Powder and Extract Tea of Red Ginseng- (인삼제품(人蔘製品)의 품질안정성(品質安定性)에 관한 연구(硏究) -3. 홍삼정(紅蔘精), 정분(精粉) 및 정차(精茶)의 흡습특성(吸濕特性)과 적정수분함량(適正水分含量) 기준설정(基準設定)-)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.13 no.2
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- pp.215-221
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- 1984