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Synergistic Effect of Organic acids with Red-ginseng on Forced Swimming Endurance Capacity in Mice
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Young Jun Kim | - |
| dc.date.accessioned | 2021-08-30T20:00:27Z | - |
| dc.date.available | 2021-08-30T20:00:27Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2008-10-22 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/54612 | - |
| dc.publisher | World Congress of Food Science and Technology | - |
| dc.title | Synergistic Effect of Organic acids with Red-ginseng on Forced Swimming Endurance Capacity in Mice | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Young Jun Kim | - |
| dc.identifier.bibliographicCitation | The 14th World Congress of Food Science and Technology | - |
| dc.relation.isPartOf | The 14th World Congress of Food Science and Technology | - |
| dc.citation.title | The 14th World Congress of Food Science and Technology | - |
| dc.citation.conferencePlace | CC | - |
| dc.citation.conferenceDate | 2008-10-20 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 1 | - |
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Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
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