드립용 홍삼제품 개발을 위한 로스팅 처리 및 분쇄입도별 품질학적 특성

This study investigated the physicochemical properties of roasted red ginseng (RRG) and their drips according to the roasting and particle sizes by grinding. A red ginseng sample was ground to 3.0±0.3 mm and roasted at 130°C, 150°C, and 170°C for 20 and 30 min. The RRGs were separated using stan...