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Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

This study aimed to evaluate the effect of reduced particle size of ginseng by roasting and cryogenic milling on increasing its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and >50 μm). All roasted sa...

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Detalles Bibliográficos
Autores principales:	Jeong, Hayeong, Park, Dong Hyeon, Seo, Han Geuk, Choi, Mi-Jung, Cho, Youngjae
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073925/ https://www.ncbi.nlm.nih.gov/pubmed/32093227 http://dx.doi.org/10.3390/foods9020223

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