Journal
JOURNAL OF GINSENG RESEARCH
Volume 37, Issue 3, Pages 269-272Publisher
KOREAN SOC GINSENG
DOI: 10.5142/jgr.2013.37.269
Keywords
Panax ginseng; Berry; Microwave; Vinegar; Rg2
Funding
- Korea Forest Service [S211012L030100]
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MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.
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