Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix
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Add time:07/20/2019 Source:sciencedirect.com
BackgroundExplosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions.
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