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Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Kyung-Hoon Choi, Ji-Young Min, Palanivel Ganesan, In-Hyu Bae, Hae-Soo Kwak
Asian-Australas J Anim Sci. 2015;28(1):120-126.   Published online December 23, 2014
DOI: https://doi.org/10.5713/ajas.14.0056

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Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Asian-Australasian Journal of Animal Sciences. 2014;28(1):120-126   Crossref logo
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Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano-powdered red ginseng and powdered red ginseng during ripening
International Journal of Dairy Technology. 2014;67(3):348-357   Crossref logo
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Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
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Production of Spherical Granule from Viscous Red Ginseng Extracts for Improving Product Fluency and Preservation and Its Physicochemical Properties
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Structural characteristics of a red ginseng acidic polysaccharide, rhamnogalacturonan-I, with immunostimulating activity from red ginseng
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Red ginseng and H5N1 influenza infection
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Anti-acne properties of hydrophobic fraction of red ginseng (Panax ginseng C.A. Meyer) and its active components
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Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix
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Red ginseng extract blocks histamine-dependent itch by inhibition of H1R/TRPV1 pathway in sensory neurons
Journal of Ginseng Research. 2015;39(3):257-264   Crossref logo
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