Cargando...
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...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
2013
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|