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초록
MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.
키워드
Panax ginseng; Berry; Microwave; Vinegar; Rg2; PANAX-GINSENG; EXPRESSION; CELLS; RG3
- 제목
- Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
- 저자
- Kim, Shin-Jung; Kim, Ju-Duck; Ko, Sung-Kwon
- 발행일
- 2013-07
- 유형
- Article
- 권
- 37
- 호
- 3
- 페이지
- 269 ~ 272