Physicochemical and antioxidative properties of Korean nanopowdered white ginseng

Author:

Lee Su-Bin1,Yoo Sanghun2,Ganesan Palanivel1,Kwak Hae-Soo1

Affiliation:

1. Department of Food Science and Technology; 98 Gunja-dong; Gwangjin-gu; Sejong University; Seoul; 143-747; Korea

2. Department of Oriental Cuisine and Culinary Arts; 142 Bansong-dong Haeundae-gu; Youngsan University; Busan; 612-743; Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

2. Structure-antioxidant activity relationships of flavonoids and phenolic acids;Catherine;Free Radical Biology and Medicine,1996

3. Panax ginseng: a role in cancer therapy;Chang;Integrative Cancer Therapies,2003

4. Effects of ultrahigh pressure extraction conditions on yields and antioxidant activity of ginsenoside from ginseng;Chen;Separation and Purification Methods,2009

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