Comparison of Sensory Characteristics of Beverages Containing Korean Red Ginseng
Author:
Funder
Korea National University of Transportation
Publisher
Institute of Biotechnology and Bioindustry, Korea National University of Transportation
Subject
General Medicine
Link
http://www.ejbb.org/download/download_pdf?doi=10.37503/jbb.2022.10.19
Reference5 articles.
1. Kim DC, In MJ. (2013) Potential of red ginseng marc for ethanol production as a fermentation medium. J Appl Biol Chem. 56, 245-7. 10.3839/jabc.2013.039
2. Park SJ, Cho YJ, Pyee JH, Hong HD. (2006) Meta-analysis of studies and patents on Korean ginseng in recent 5 years in Korea and prospective needs. J Ginseng Res. 30, 212-9. 10.5142/JGR.2006.30.4.212
3. Kwak YS, Park JD, Yang JW. (2003) Present and its prospect of red ginseng efficacy research. Food Ind Nutr. 8, 30-7.
4. Cho CW, Kim SW, Rho JH, Rhee YK, Kim KT. (2008) Extraction characteristics of saponin and acidic polysaccharide based on the red ginseng particle size. J Ginseng Res. 32, 179-86. 10.5142/JGR.2008.32.3.179
5. Kim JP, Kim JH, Gang GL, et al. (2011) A survey on the content and safety of red ginseng products. Korean J Food Sci Technol. 43, 413-8. 10.9721/KJFST.2011.43.4.413
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