Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process.
J Ginseng Res
; 37(3): 269-72, 2013 Jul.
Article
en En
| MEDLINE
| ID: mdl-24198651
ABSTRACT
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.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
J Ginseng Res
Año:
2013
Tipo del documento:
Article
Pais de publicación:
COREA DEL SUR
/
CORÉIA DO SUL
/
KR
/
SOUTH KOREA