2022
DOI: 10.1016/j.foodcont.2022.109043
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Utilization of pulsed infrared for the rapid semidrying of fresh ginseng with advanced qualities and extended shelf life

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Cited by 2 publications
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“…However, dried ginseng has disadvantages when used in traditional cuisines because of its tough fibrous texture after rehydration. Grinding to a powder or preparing an extract are alternatives to overcome this problem [ 142 ].…”
Section: Specific Nootropic Herb Shrub and Tree Speciesmentioning
confidence: 99%
“…However, dried ginseng has disadvantages when used in traditional cuisines because of its tough fibrous texture after rehydration. Grinding to a powder or preparing an extract are alternatives to overcome this problem [ 142 ].…”
Section: Specific Nootropic Herb Shrub and Tree Speciesmentioning
confidence: 99%