Effect of drying and processing on diterpenes and other chemical constituents of ginger
Author:
Funder
Ritsumeikan University
Leave a Nest Co., Ltd
Publisher
Springer Science and Business Media LLC
Subject
Molecular Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11418-022-01652-z.pdf
Reference32 articles.
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2. Takahashi K, Sasaki I (1979) Rhizoma zingiberis Shokyo and Kankyo. J Jpn Soc Orient Med 30:265–271. https://doi.org/10.14868/kampomed1950.30.265
3. Iijima Y, Joh A (2014) Pigment composition responsible for the pale yellow color of ginger (Zingiber officinale) rhizomes. Food Sci Technol Res 20:971–978. https://doi.org/10.3136/fstr.20.971
4. Wu X, Wang S, Lu J, Jing Y, Li M, Cao J, Bian B, Hu C (2018) Seeing the unseen of Chinese herbal medicine processing (Paozhi): advances in new perspectives. Chin Med 13:4. https://doi.org/10.1186/s13020-018-0163-3
5. Doui M, Mikage M (2012) Herbological study on the processing of ginger. Kampo Med 63:266–274. https://doi.org/10.3937/kampomed.63.266
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