Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference35 articles.
1. Kelishadi R, Sarrafzadegan N, Sadri GH, Pashmi R, Mohammadifard N, Tavasoli AA, Amani A, Rabiei K, Khosravi A, Bahonar A. Short-term results of a community-based program on promoting healthy lifestyle for prevention and control of chronic diseases in a developing country setting: Isfahan healthy heart program. Asia-Pac. J. Public He. 23: 518–533 (2011)
2. Park CK, Jeon BS, Yang JW. The chemical components of Korean ginseng. Food Ind. Nutr. 8: 10–23 (2003)
3. Wee JJ, Shin JY, Kim SK, Kim MW. Comparison of phenolic components between Korean and American ginseng by thin-layer chromatography. J. Ginseng Res. 22: 91–95 (1998)
4. Han BH, Park MH, Woo LK, Woo WS, Han YN. Studies on the antioxidant components of Korean ginseng (1). Korean Biochem. J. 12: 33–40 (1979)
5. Cheng LQ, Na JR, Bang MH, Kim MK, Yang DC. Conversion of major ginsenoside Rb1 to 20(S)-ginsenoside Rg3 by Microbacterium sp GS514. Phytochemistry 69: 218–224 (2008)
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献