| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539454 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Glucosyl moiety in ginsenoside Re makes Maillrad reaction products with alanine. ⺠Total phenol content of ginsenoside Re-alanine mixture increase by heat-processing. ⺠Maillard reaction products protect kidney cells from oxidative stress.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Woojung Lee, Soon-Hye Park, Seungyong Lee, Bong Chul Chung, Min Ok Song, Kyung Il Song, Jungyeob Ham, Su-Nam Kim, Ki Sung Kang,