Research Article
Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology
Figure 3
Changes in the content of ginsenosides in fermentation broth: (a) changes in content of diol saponins; (b) changes in content of triol saponins; (c) changes in content of conversion products of diol-type saponins; (d) changes in content of conversion products of triol-type saponins. Different letters indicate significant data differences ().
(a) |
(b) |
(c) |
(d) |