Effects of Water Content and Temperature on Browning of Ginseng Products Prepared by Twin-screw Extrusion
LI Fan-zhu1,JIN Tie1,ZHANG Xian1,RYU Gi-hyung2,*
FOOD SCIENCE . 2010, (20): 170 -172 .  DOI: 10.7506/spkx1002-6630-201020034