Related Experiment Video
Updated: Jan 20, 2026

Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei
Published on: March 23, 2022
Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
Shin-Jung Kim1, Ju-Duck Kim, Sung-Kwon Ko
1College of Pharmacy, Sookmyung Women's University, Seoul 140-742, Korea.
Abstract:
MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.
More Related Videos
Related Concept Videos
07:05Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
09:23Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei
12:00Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
07:06Wicking Tests for Unidirectional Fabrics: Measurements of Capillary Parameters to Evaluate Capillary Pressure in Liquid Composite Molding Processes
13:02The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
08:42How to Ignite an Atmospheric Pressure Microwave Plasma Torch without Any Additional Igniters

