Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino a...

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Detalles Bibliográficos
Autores principales: Lee, Hee Yul, Lee, Jin Hwan, Shin, Eui-Cheol, Cho, Du Yong, Jung, Jea Gack, Kim, Min Ju, Jeong, Jong Bin, Kang, Dawon, Kang, Sang Soo, Cho, Kye Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322814/
https://www.ncbi.nlm.nih.gov/pubmed/35889423
http://dx.doi.org/10.3390/molecules27144550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322814/
https://www.ncbi.nlm.nih.gov/pubmed/35889423
http://dx.doi.org/10.3390/molecules27144550

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