Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar fo...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Ginseng
2013
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3818952/ |