Ginsenoside, Phenolic Acid Composition and Physiological Significances of Fermented Ginseng Leaf
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201025240675614.pdf
Reference9 articles.
1. Phenolic Compounds of Ligustrum japonicum Leaves
2. Changes of phenolic acid contents and radical scavenging activities of ginseng according to steaming times
3. Phenolic acid composition and antioxidative activity of white ginseng (Panax ginseng, C. A. Meyer)
4. Variation of Phenolic Ingredient and Ginsenoside Content in Red ginseng Extract by Acid Treatment
5. Antioxidant Determinations by the Use of a Stable Free Radical
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3. Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P;Molecules;2019-09-16
4. Evaluation of phytochemical contents and physiological activity in Panax ginseng sprout during low-temperature aging;Korean Journal of Food Preservation;2019-02-28
5. Microbial bioconversion of ginsenosides in Panax ginseng and their improved bioactivities;Food Reviews International;2018-01-15
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