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Nonetheless, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids items in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng dramatically reduced during steaming from 0 to 2h. The pH also decreased in P. ginseng examples at large conditions. The pH decrease in purple ginseng ended up being closely related to the decline in fundamental proteins levels through the steaming procedure. Conclusion Amin
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