Physicochemical and antioxidative properties of Korean nanopowdered white ginseng
Article first published online: 22 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2159–2165, October 2013
How to Cite
Lee, S.-B., Yoo, S., Ganesan, P. and Kwak, H.-S. (2013), Physicochemical and antioxidative properties of Korean nanopowdered white ginseng. International Journal of Food Science & Technology, 48: 2159–2165. doi: 10.1111/ijfs.12200
- Issue published online: 13 SEP 2013
- Article first published online: 22 JUL 2013
- Manuscript Accepted: 29 APR 2013
- Manuscript Received: 5 DEC 2012
- Ministry for Food, Agriculture, Forestry and Fisheries Project
Figure S1. Scanning electron microscope image for nanopowdered ginseng (a) and powdered ginseng (b).
Figure S2. Particle size distribution of nanopowdered ginseng.
Figure S3. Angle of repose in nanopowdered (a) and powdered ginseng (b). NPG, nanopowdered ginseng; PG, powdered ginseng.
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