Fig. 5.
The HPLC chromatograms of ginseng samples. A: Red ginseng (100°C); B: Red ginseng (120°C); C: Fresh ginseng. (1: Rg1; 2: Re; 3: Rf; 4: Rg2; 5: Rb1; 6: Rc; 7: Rb2; 8: Rb3). HPLC, high-performance liquid chromatography.
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