Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsen...

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Detalles Bibliográficos
Autores principales: Lee, Sun A, Jo, Hee Kyung, Im, Byung Ok, Kim, Sungun, Whang, Wan Kyun, Ko, Sung Kwon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Ginseng 2012
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659570/
https://www.ncbi.nlm.nih.gov/pubmed/23717110
http://dx.doi.org/10.5142/jgr.2012.36.1.102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659570/
https://www.ncbi.nlm.nih.gov/pubmed/23717110
http://dx.doi.org/10.5142/jgr.2012.36.1.102

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