Free, esterified, and insoluble-bound phenolic acids in white and red Korean ginsengs (Panax ginseng C.A. Meyer)

Author： Jung M.Y.   Jeon B.S.   Bock J.Y.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.1, 2002-10, pp. : 105-111

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