Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
,"Chemical Components of Red, White and Extruded Root Ginseng",Journal of the Korean Society of Food Science and Nutrition,1226-3311,The Korean Society of Food Science and Nutrition,2005-02-01,34,2,247-254,https://cir.nii.ac.jp/crid/1363670319176180608,https://doi.org/10.3746/jkfn.2005.34.2.247