Heat Processing Decreases Amadori Products and Increases Total Phenolic Content and Antioxidant Activity of Korean Red Ginseng

✍ Scribed by Kim, Gyo-Nam; Lee, Jung-Sook; Song, Ji-Hye; Oh, Chang-Ho; Kwon, Young-In; Jang, Hae-Dong

• Book ID: 120654600
• Publisher: Mary Ann Liebert
• Year: 2010
• Tongue: English
• Weight: 625 KB
• Volume: 13
• Category: Article
• ISSN: 1096-620X
• DOI: 10.1089/jmf.2010.1076