HIGHLIGHTS
- who: Gwang-Su Choi et al. from the Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University have published the research work: Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing, in the Journal: Foods 2022, 2936 of /2022/
- what: With those tentative puffing effects being known, this study for the first time investigated the changes of active components in puffed CWPG prepared with various moisture contents and puffing pressures, seeking an optimal puffing condition for the maximal biofunctionality of antioxidant . . .
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