Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Ginseng as an immune-enhancing food ingredient and its hydroponic cultivation development

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: April 2026

Source: Trends in Food Science & Technology, Volume 170

Author(s): Chang Hyung Lee, Jiyun Lee, Jung Han Yoon Park, Ki Won Lee

​Publication date: April 2026Source: Trends in Food Science & Technology, Volume 170Author(s): Chang Hyung Lee, Jiyun Lee, Jung Han Yoon Park, Ki Won Lee Read More

Related posts:

Default ThumbnailSelecting segmentation strategies for sensory acceptance: Evidence from multiple full-sample and reference-based methods using absolute liking and relative satisfaction Default ThumbnailA new framework for assessing novel food safety: Substantial equivalence in cultured meat Default ThumbnailPreparation of multipolymer hydrogel system-based boiled fish analog for mimicking fish muscle fiber: Combination of heat and non-heat matrixes Default ThumbnailCross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data Default ThumbnailEncapsulation of anthocyanin for sustainable food packaging: Sources, preparation, mechanical, functional and physicochemical properties Default ThumbnailCorn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.