Sung Gi Kim

Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon-si, Chungcheongbuk-do, Republic of Korea

Kui-Jin Kim

Department of Food Science and Biotechnology, CHA University, Seongnam-si, Kyonggi-do, Republic of Korea

Yun Min Nam

Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon-si, Chungcheongbuk-do, Republic of Korea
Ginseng Research Center, Koyeon, Jecheon-si, Chuncheongbuk-do, Republic of Korea

Shin Jung Kim

Ginseng Research Center, Koyeon, Jecheon-si, Chuncheongbuk-do, Republic of Korea

Soon Hyun Cho

Department of Pharmacy & Food, Daewon University College, Chungcheongbuk-do, Republic of Korea

Boo-Yong Lee

Department of Food Science and Biotechnology, CHA University, Seongnam-si, Kyonggi-do, Republic of Korea

Sung Kwon Ko

Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon-si, Chungcheongbuk-do, Republic of Korea
Ginseng Research Center, Koyeon, Jecheon-si, Chuncheongbuk-do, Republic of Korea