Quality Characteristics of Prepared Rehmannia Root with Four Domestic Cultivars-Reference-Cited by-同舟云学术

Quality Characteristics of Prepared Rehmannia Root with Four Domestic Cultivars

Published:2019-12-01 Issue:4 Volume:51 Page:386-394
ISSN:2287-5174
Container-title:Korean Journal of Breeding Science
language:en
Short-container-title:Korean J. Breed. Sci.

Author:

Kim Yae Jin¹,Han Sin Hee¹,Ma Kyungho¹,Hong Chung-Oui¹,Han Jong-Won¹,Lee Sang Hoon¹,Chang Jae Ki¹,Lee Jun soo²,Jeong Heon-Sang²

Affiliation:

1. National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 27709, Republic of Korea

2. Department of Food Science and Technology, Chungbuk National University, Cheongju 28644, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society of Breeding Science

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

http://pdf.medrang.co.kr/KJBS2/2019/051/KJBS051-04-11.pdf

Reference24 articles.

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2. Change of Inorganic Component, Reducing Sugar, Catalpol and Benzo[α]pyrene Contents of Rehmannia glutinosa Libosch. var. purpurea Makino by Drying Methods

3. Traditional Processing Strongly Affects Metabolite Composition by Hydrolysis in Rehmannia glutinosa Roots

4. Choi ST, Chang KS, Lim BS, Lee CS, Kim YB. 1998. Change in physiologcal properties of garlic (<italic>Allium sativum</italic> L.) by storage and marketing condition after storage. Korean J Postharvest Sci technol 5: 105-110.

5. Chemical Components and Enzyme Activity of Hydroponic-cultured Ginseng Roots and Leaves under Different Heating Temperatures

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