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Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. T...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2013
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3986504/ https://ncbi.nlm.nih.gov/pubmed/24748839 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jgr.2013.12.002 |
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