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Remarkable impact of amino acids on ginsenoside transformation from fresh ginseng to red ginseng
BACKGROUND: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. METHODS: In the present...
Guardat en:
| Publicat a: | J Ginseng Res |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7195590/ https://ncbi.nlm.nih.gov/pubmed/32372864 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jgr.2019.04.001 |
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