Comparison of ginsenoside contents and antioxidant activity according to the size of ginseng sprout has produced in a plant factory
Author:
Affiliation:
1. Department of Food Science, Gyeongsang National University, Jinju 52725, Republic of Korea
2. Department of Horticultural Science, Gyeongsang National University, Jinju 52725, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
https://pdf.medrang.co.kr/JABC/2021/064/JABC064-03-253.pdf
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3. Nutritional Composition, Ginsenoside Content and Fundermental Safety Evaluation with Leaf and Stem Extract of Panax ginseng
4. Saponin Contents and Physicochemical Properties of Red Ginseng Extract Pouch Products Collected from Ginseng Markets in Korea
5. Changes in Growth, Active Ingredients, and Rheological Properties of Greenhouse-cultivated Ginseng Sprout during its Growth Period
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