A short-term, hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive components.

Lee, Ji Yun; Yang, Hee; Lee, Tae Kyung; Lee, Chang Hyung; Seo, Ji Won; Kim, Jong-Eun; Kim, Seo Yeong; Park, Jung Han Yoon; Lee, Ki Won

Lee, Ji Yun; Yang, Hee; Lee, Tae Kyung; Lee, Chang Hyung; Seo, Ji Won; Kim, Jong-Eun; Kim, Seo Yeong; Park, Jung Han Yoon; Lee, Ki Won.

Afiliação

Lee JY; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Yang H; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Lee TK; Advanced Institutes of Convergence Technology, Seoul National University, Suwon, 16229 Republic of Korea.
Lee CH; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Seo JW; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Kim JE; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Kim SY; Department of Food Science and Technology, Korea National University of Transportation, Jeungpyeong, 27909 Republic of Korea.
Park JHY; Advanced Institutes of Convergence Technology, Seoul National University, Suwon, 16229 Republic of Korea.
Lee KW; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.

Food Sci Biotechnol ; 29(7): 1007-1012, 2020 Jul.

Article em En | MEDLINE | ID: mdl-32577317

Palavras-chave

Ginseng; Ginsenosides; Hydroponic cultivation; Panax ginseng CA Meyer; Phenolic compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2020 Tipo de documento: Article