Changes in the Components of Red Ginseng after Irradiation and the Korean Consumer’s Perception of Irradiated Food

Autor:	Yoonseok Choi, Eun Ok Han, Jungmin Kim
Rok vydání:	2020
Předmět:	Ginseng Radiation Chemistry Health Toxicology and Mutagenesis Public Health Environmental and Occupational Health Radiology Nuclear Medicine and imaging Food irradiation Irradiation Food science
Zdroj:	Journal of Radiation Protection and Research. 45:26-34
ISSN:	2466-2461 2508-1888
DOI:	10.14407/jrpr.2020.45.1.26
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::54b98cd5115a4c8a801117ba9ebbe711 https://doi.org/10.14407/jrpr.2020.45.1.26 Zobrazit plný text záznamu