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In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng

机译：新鲜人参，蒸人参和红参蒸煮化学成分的原位分析

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Gyo In; Nam-Geun Ahn; Bong-Seok Bae; Myoung-Woo Lee; Hee-Won Park; Kyoung Hwa Jang; Byung-Goo Cho; Chang Kyun Han; Chae Kyu Park; Yi-Seong Kwak;
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1. In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng [J] . Gyo In, Nam-Geun Ahn, Bong-Seok Bae, Journal of Ginseng Research . 2017,第3期

机译：新鲜人参，蒸人参和红参之间的蒸煮引起的化学成分的原位分析
2. Remarkable impact of steam temperature on ginsenosides transformation from fresh ginseng to red ginseng [J] . Xin-Fang Xu, Yan Gao, Shu-Ya Xu, Journal of Ginseng Research . 2018,第3期

机译：蒸汽温度对人参皂苷从新鲜人参到红参转化的显着影响
3. Repetitious Steaming-induced Chemical Transformations and Global Quality of Black Ginseng Derived from Panax ginseng by HPLC-ESI-MS/MS~n Based Chemical Profiling Approach [J] . Bai-Shen Sun, Fu-You Pan, Chang-Keun Sung Biotechnology and bioprocess engineering . 2011,第5期

机译：基于HPLC-ESI-MS / MS〜n的化学分析方法反复蒸腾诱导的人参化学转化和人参总质量
4. Botanical Characteristics,Pharmacological Effects and Medicinal Components of Korean Ginseng (Panax ginseng C.A.Meyer) [C] . Teshome Abate, rnAbule Ebro, rnLisanework Nigatu Proceedin of 2008 International Conference on Ginseng . 2008

机译：高丽人参的植物学特性，药理作用和药用成分
5. The effect of root parts of Korean Red ginseng (Panax ginseng C.A. Meyer) and alcohol extracts of American ginseng (Panax quinquefolius L.) and Korean Red ginseng on glycemic parameters. [D] . De Souza, Leanne R. 2008

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。
6. In situ analysis of chemical components induced by steaming between fresh ginseng steamed ginseng and red ginseng [O] . Gyo In, Nam-Geun Ahn, Bong-Seok Bae, 2017

机译：新鲜人参蒸人参和红参之间因蒸煮而引起的化学成分的原位分析
7. In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng [O] . In Gyo, Ahn Nam-Geun, Bae Bong-Seok, 2016

机译：新鲜人参，蒸人参和红参之间因蒸煮而引起的化学成分的原位分析

In situ analysis of chemical components induced by steaming between fresh ginseng, steamed ginseng, and red ginseng

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