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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.39 no.2, 2024년, pp.163 - 170
이윤정 (서울시보건환경연구원) , 장민수 (서울시보건환경연구원) , 이인숙 (서울시보건환경연구원) , 김현정 (서울시보건환경연구원) , 장현정 (서울시보건환경연구원) , 황인숙 (서울시보건환경연구원)
Red ginseng is manufactured as a health-functional food and is also present in various food types and in different product forms. However, there is currently no standardized regulation of ginsenoside content in foods containing red ginseng. In the present study, we analyzed the ginsenoside content o...
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Kim, D.C., Lee, T.J., In, M.J., Potential of proteolytic enzyme treatment for production of Korean redginseng extract. J. Appl. Biol. Chem., 62, 385-389 (2019).?
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Lee, G.D., Optimization of formation of the ginsenoside Rg3 in black ginseng steamed with acetic acid solution. Korean J. Food Preserv., 27, 66-73 (2020).?
Nam, K.Y., Lee, N.R., Moon, B.D., Song, G.Y., Shin, H.S., Choi, J.E., Changes of ginsenosides and color from black ginsengs prepared by steaming-drying cycles. Korean J. Med. Crop Sci., 20, 27-35(2012).?
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