Evaluation of storage period of fresh ginseng for quality improvement of dried and red processed varieties

BACKGROUND: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was ev...

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Detalles Bibliográficos
Autores principales: Zhang, Na, Huang, Xin, Guo, Yun-Long, Yue, Hao, Chen, Chang-Bao, Liu, Shu-Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9058840/
https://www.ncbi.nlm.nih.gov/pubmed/35509815
http://dx.doi.org/10.1016/j.jgr.2021.06.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9058840/
https://www.ncbi.nlm.nih.gov/pubmed/35509815
http://dx.doi.org/10.1016/j.jgr.2021.06.007

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