Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure-Reference-Cited by-同舟云学术

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Published:2016-04 Issue: Volume:197 Page:1292-1300
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

An Kejing,Zhao Dandan,Wang Zhengfu,Wu Jijun,Xu Yujuan,Xiao Gengsheng

Funder

Province Natural Science Fund of Guangdong

Province Science and Technology Plan Projects of Guangdong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale);Bartley;Journal of the Science of Food and Agriculture,2000

4. The stability of gingerol and shogaol in aqueous solutions;Bhattarai;Journal of Pharmaceutical Sciences,2001

5. Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species;Chan;Food Chemistry,2008

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