Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino a...

Full description

Bibliographic Details
Main Authors: Hee Yul Lee, Jin Hwan Lee, Eui-Cheol Shin, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Dawon Kang, Sang Soo Kang, Kye Man Cho
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Molecules
Subjects:
mountain-cultivated ginseng
aging
lactic acid fermentation
ginsenosides
volatile flavor compounds
antioxidant
Online Access:https://www.mdpi.com/1420-3049/27/14/4550

Internet

https://www.mdpi.com/1420-3049/27/14/4550

Similar Items