Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract
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چکیده
منابع مشابه
Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract
To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs c...
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ژورنال
عنوان ژورنال: Journal of Ginseng Research
سال: 2011
ISSN: 1226-8453
DOI: 10.5142/jgr.2011.35.2.235