Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng

The study was performed to investigate some changes in physicochemical characteristics and ginsenoside profiles of Korean ginseng after being subjected to immersion in fermented tea liquid (FTL) [at a ratio of ginseng powder: FTL; 1:4, 1:6, and 1:8, w/w] and steam treatments (with and/or without ste...

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Veröffentlicht in:	Journal of food processing and preservation 2021-01, Vol.45 (1), p.n/a
Hauptverfasser:	Doungtip, Peerarat, Kim, Kyung Tack, Hong, Hee‐Do, Ju, Shin Eun, Choi, Jae Woong, Siriwoharn, Thanyaporn, Prinyawiwatkul, Witoon, Sriwattana, Sujinda
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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