Comparison of Saponin Content and Antioxidant Effect depending on the Processing Method of <i>Codonopsis lanceolata</i>-Reference-Cited by-同舟云学术

Comparison of Saponin Content and Antioxidant Effect depending on the Processing Method of Codonopsis lanceolata

Published:2021-12-31 Issue:4 Volume:27 Page:291-297
ISSN:2288-7415
Container-title:Biomedical Science Letters
language:en
Short-container-title:Biomed Sci Letters

Author:

Kim Eun Young¹,Jeon Jeong Wook²,Hyun Kyung-Yae³

Affiliation:

1. Department of Biomedical Laboratory Science, Songho University, Hoengseong 25242, Korea

2. R&D Center, Nutricare Co., Ltd., Hoengseong 25242, Korea

3. Department of Clinical Laboratory Science, Dong-Eui University, Busan 47340, Korea

Funder

Songho University

Publisher

The Korean Society for Biomedical Laboratory Sciences

Subject

General Medicine

Link

http://pdf.medrang.co.kr/BSL/2021/027/BSL027-04-291.pdf

Reference24 articles.

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2. Antioxidant Determinations by the Use of a Stable Free Radical

3. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers

4. Hong WS, Lee JS, Ko SY, Choi YS. A study on the perception of Codonopsis lanceolata dishes and the development of Codonopsis lanceolata dishes. Korean Journal of Food and Cookery Science. 2006. 22: 181-192.

5. Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature

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