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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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Change of ginsenoside composition in red ginseng processed with citric acid

Authors: Jung-Hyun Yi, Min-Young Kim, Young-Chan Kim, Woo-Sik Jeong, Dong-Won Bae, Jong-Moon Hur, Mira Jun,

Publish Date: 2010/06/30
Volume: 19, Issue:3, Pages: 647-653
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The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg3, a well-known bioactive ginsenoside in RGC increased significantly (p



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