Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05002-x.pdf
Reference28 articles.
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4. Hwang CR, Lee SH, Jang GY, Hwang IG, Kim HY, Woo KS, Lee J, Jeong HS (2014) Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature. J Ginseng Res 38:180–186
5. Hwang IG, Kim HY, Joung EM, Woo KS, Jeong JH, Yu KW, Lee J (2010) Changes in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer) with heating temperature and pressure. Food Sci Biotechnol 19:941–949
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