Suitability of Hot Water Extract from Panax ginseng Sprout Powder as a Dairy Additive
Author:
Funder
Ministry of Science and ICT, South Korea
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2021.39.4.157
Reference24 articles.
1. Sukhikh SA, Astakhova LA, Golubcova YV, Lukin AA, Prosekova EA, Milent’eva IS, et al. Functional dairy products enriched with plant ingredients. Foods Raw Mater. 2019;7:428-438. 10.21603/2308-4057-2019-2-428-438
2. Luo D, Fang B. Structural identification of ginseng polysaccharides and testing of their antioxidant activities. Carbohydr Polym. 2008;72:376-381. 10.1016/j.carbpol.2007.09.006
3. Wang Y, Wu Y, Wang Y, Xu H, Mei X, Yu D, et al. Antioxidant properties of probiotic bacteria. Nutrients. 2017;9:521. 10.3390/nu9050521 28534820 PMC5452251
4. Yoon JW, Kim HN, Ha TJ, Park SH, Lee SM, Ahn SI, et al. Antioxidant activity of greek-style yogurt with stevia leaf extracts. J Milk Sci Biotechnol. 2016;34:263-270. 10.22424/jmsb.2016.34.4.263
5. Kim HG, Yoo SR, Park HJ, Lee NH, Shin JW, Sathyanath R, et al. Antioxidant effects of Panax ginseng C.A. Meyer in healthy subjects: a randomized, placebo-controlled clinical trial. Food Chem Toxicol. 2011;49:2229-2235. 10.1016/j.fct.2011.06.020 21699953
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