Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity
Author:
Affiliation:
1. Plantation Products, Spices and Flavour Technology Department; Central Food Technological Research Institute (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi, India); Mysore; 570020; India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03104.x/fullpdf
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