Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink
In this paper, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was studied. The results showed that the optimum process for preparing RSGY was a liquid material ratio of 1:7, temperature 80℃, and time 60 min. The qualitative and quantitative analysis of...
Main Authors: | Lei Xu, Xiaomin Li, Lizhen Lin, Xinliang Mao, Jung Joon Lee, Jianwen Ye, Hua Jiang, Guangyue Su, Yuqing Zhao |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-11-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623004668 |
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