Ontology highlight
ABSTRACT:
SUBMITTER: Zhang J
PROVIDER: S-EPMC9532786 | biostudies-literature | 2022 Oct
REPOSITORIES: biostudies-literature
Zhang Junshun J Ai Zhiyi Z Hu Yue Y Wang Yonghong Y Liu Sitong S Liu Yongzhe Y Nan Bo B Wang Yuhua Y
Food chemistry: X 20220809
Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing. However, the changes of terpenoids in fresh ginsengs commercially sterilized are unclear. In this study, fresh ginseng pulp (FGP) was commercially sterilized at 121℃ for 30 min, and terpenoid compounds were analyzed by widely targeted metabolomics based on UPLC-ESI-M ...[more]