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Comparative analysis of physicochemical properties,ginsenosides content andα-amylase inhibitory effects in white ginseng and red ginsen

Huairui Wang Yao Cheng Xue Zhang Yingping Wang Hui Zhao

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.14-27,14.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.14-27,14.DOI:10.1016/j.fshw.2022.07.014

Comparative analysis of physicochemical properties,ginsenosides content andα-amylase inhibitory effects in white ginseng and red ginsen

Huairui Wang ¹Yao Cheng ²Xue Zhang ³Yingping Wang ¹Hui Zhao²

作者信息

1. State Local Joint Engineering Research Center of Ginseng Breeding and Application,College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130033,China
2. School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China
3. School of Pharmaceutical Science and Technology,Health Sciences Platform,Tianjin University,Tianjin 300072,China
折叠

摘要

关键词

Ginseng/Color/Microstructure/Ginsenosides/α-Amylase

分类

轻工纺织

引用本文复制引用

Huairui Wang,Yao Cheng,Xue Zhang,Yingping Wang,Hui Zhao..Comparative analysis of physicochemical properties,ginsenosides content andα-amylase inhibitory effects in white ginseng and red ginsen[J].食品科学与人类健康(英文),2023,12(1):P.14-27,14.

基金项目

supported by Tianjin Key R&D Plan-Key Projects Supported by Science and Technology (19YFZCSN00010) （19YFZCSN00010）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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