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Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure Process

机译：酚酸组成和通过高温和高压工艺制备的红人参抗氧化活性

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Kyung Hee Jung; Hee-Do Hong; Chang-Won Cho; Min-Young Lee; Ung-Kyu Choi; Young-Chan Kim;
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年度 2012
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4. Effect of citric acid dosage and sintered temperature on the composition, morphology and electrochemical properties of lithium vanadium oxide prepared by a sol-gel method [C] . C R Zhong, X J Su, G L Hou IUMRS International Conference in Asia . 2017

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5. Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties. [D] . Bedinghaus, Anthony Joseph. 1994

机译：抗氧化美拉德反应产物（MRP），是通过在煮熟的猪肉碎中还原糖和游离氨基酸而制得的。
6. Changes in element accumulation phenolic metabolism and antioxidative enzyme activities in the red-skin roots of Panax ginseng [O] . Ying Zhou, Zhenming Yang, Lingling Gao, 2017

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7. Changes in element accumulation, phenolic metabolism, and antioxidative enzyme activities in the red-skin roots of Panax ginseng [O] . Ying Zhou, Zhenming Yang, Lingling Gao, 2017

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Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure Process

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