Choi, G.-S.; Shin, J.-S.; Kim, W.; Baik, M.-Y.
Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing. Foods 2022, 11, 2936.
https://doi.org/10.3390/foods11192936
AMA Style
Choi G-S, Shin J-S, Kim W, Baik M-Y.
Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing. Foods. 2022; 11(19):2936.
https://doi.org/10.3390/foods11192936
Chicago/Turabian Style
Choi, Gwang-Su, Jae-Sung Shin, Wooki Kim, and Moo-Yeol Baik.
2022. "Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing" Foods 11, no. 19: 2936.
https://doi.org/10.3390/foods11192936
APA Style
Choi, G.-S., Shin, J.-S., Kim, W., & Baik, M.-Y.
(2022). Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing. Foods, 11(19), 2936.
https://doi.org/10.3390/foods11192936