Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
3099318 | Journal of Ginseng Research | 2016 | 4 Pages |
Abstract
This study compared the contents of prosapogenin depending on the extracting conditions of Red ginseng to provide basic information for developing Red ginseng-based functional foods. The content of ginsenoside Rg3 reached their maximum value at 24 h of extraction, followed by 36 h and 72 h of extraction at 100°C.
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Authors
Shin Jung Kim, Jin Young Shin, Sung Kwon Ko,