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A METHOD AND COMPOSITION FOR BOODAE JJIGAE STEW USING GENSEONG FINE ROOT
A METHOD AND COMPOSITION FOR BOODAE JJIGAE STEW USING GENSEONG FINE ROOT
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机译:北京雄细根的Boodae Jjigae炖的方法和组合物
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摘要
The present invention has the effect of improving the taste as well as the functional effect of improving cognitive ability by developing a sauce using relatively inexpensive 'misginseng' obtained in the process of processing whole won ginseng, and adding it to the budae stew.
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