机译:加热温度和压力下高丽参的人参皂苷和抗氧化活性的变化
Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;
rnDepartment of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;
rnDepartment of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;
rnNational Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 627-803, Korea;
rnDepartment of Food and Biotechnology, Chungju National University, Cheongju, Chungbuk 368-701, Korea;
rnDepartment of Food and Biotechnology, Chungju National University, Cheongju, Chungbuk 368-701, Korea;
rnDepartment of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;
rnDepartment of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;
ginsenoside; antioxidant activity; heating temperature; pressure; soaking solvent;
机译:人参皂苷在不同生长年龄和亚洲人参(Panax ginseng C.A. Meyer)和西洋参(Panax quinquefolius L.)的部分中的比较分析
机译:蒸煮和风干对韩国人参(人参)的人参皂甙组成的影响
机译:新鲜和加工的高丽参(人参C.A. Meyer)中的人参皂甙和酚类:种植位置,年份和保存期的影响
机译:在超细粉红色人参中通过远红外辐射增强人参皂甙化合物(Panax ginseng C.A. Meyer)
机译:高丽红参(Panax ginseng C.A. Meyer)的根部以及西洋参(Panax quinquefolius L.)和高丽红参的酒精提取物对血糖参数的影响。
机译:高丽人参不同部位人参皂苷含量的比较(Panax ginseng C.A. Meyer)
机译:韩国人参不同部分中人参皂苷含量的比较(Panax Ginseng C.a. Meyer)