Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix

BACKGROUND: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. METHODS: Bulk oils were heated at 60...

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Detalles Bibliográficos
Autores principales: Lee, Sang-Jun, Oh, Sumi, Kim, Mi-Ja, Sim, Gun-Sub, Moon, Tae Wha, Lee, JaeHwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6026360/
https://www.ncbi.nlm.nih.gov/pubmed/29983613
http://dx.doi.org/10.1016/j.jgr.2017.04.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6026360/
https://www.ncbi.nlm.nih.gov/pubmed/29983613
http://dx.doi.org/10.1016/j.jgr.2017.04.002

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