Funder
Council of Scientific and Industrial Research
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference47 articles.
1. Aghaei Z, Jafari SM, Dehnad D (2019) Effect of different drying methods on physicochemical properties and bioactive components of Saffron powder. Plant Foods Hum Nutr 74:171–178. https://doi.org/10.1007/s11130-019-00729-7
2. Ajav EA, Ogunlade CA (2014) Physical properties of ginger (Zingiber officinale). Glob J Sci Front Res 14:1–9
3. Ajayi OA, Ola OO, Akinwunmi OO (2017) Effect of drying method on nutritional composition, sensory and antimicrobial properties of Ginger (Zinginber officinale). Int Food Res J 24:614–620
4. Amponsah IK, Boakye A, Orman E, Armah FA, Borquaye LS, Adjei S, Dwamena YA, Baah KA, Harley BK (2022) Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market. Heliyon 8:e09150
5. An K, Zhao D, Wang Z, Wu J, Xu Y, Xiao G (2016) Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chem 197:1292–1300
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献