Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

Abstract

The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of ginseng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble solid content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference between four… (More)
DOI: 10.3746/pnf.2013.18.4.234

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Cite this paper

@inproceedings{Lee2013QualityCA, title={Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder}, author={Je-Hyuk Lee and Kang Hyun Choi and Eun-Hwa Sohn and Ki-Hyo Jang}, booktitle={Preventive nutrition and food science}, year={2013} }