Organoleptic Quality Assessment of Dairy and Nondairy Products Supplemented with Ginger Oil: A Preliminary Study
Author:
Funder
Konkuk University
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.3.110
Reference18 articles.
1. deMan JM, Finley JW, Jeffrey Hurst W, Lee CY. Principles of food chemistry. Cham, Switzerland: Springer; 2018. p. 457-481. 10.1007/978-3-319-63607-8
2. Székács A, Wilkinson MG, Mader A, Appel B. Environmental and food safety of spices and herbs along global food chains. Food Control. 2018;83:1-6. 10.1016/j.foodcont.2017.06.033
3. Ibáñez MD, Blázquez MA. Ginger and turmeric essential oils for weed control and food crop protection. Plants. 2019;8:59. 10.3390/plants8030059 30857365 PMC6473496
4. Mao QQ, Xu XY, Cao SY, Gan RY, Corke H, Beta T, et al. Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe). Foods. 2019;8:185. 10.3390/foods8060185 31151279 PMC6616534
5. Jafarzadeh A, Jafarzadeh S, Nemati M. Therapeutic potential of ginger against COVID-19: is there enough evidence°C J Tradit Chin Med Sci. 2021;8:267-279. 10.1016/j.jtcms.2021.10.001 PMC8492833
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