Effect of Drying and Hydrodistillation Time on the Amount of Ginger Essential Oil-Reference-Cited by-同舟云学术

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Effect of Drying and Hydrodistillation Time on the Amount of Ginger Essential Oil

Published:2015 Issue:5 Volume:5 Page:300
ISSN:2460-6952
Container-title:International Journal on Advanced Science, Engineering and Information Technology
language:
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Author:

Hasmita Ida,Adisalamun Adisalamun,Nurul Alam Pocut,Satriana Satriana,Mahlinda Mahlinda,Supardan M. Dani

Publisher

Insight Society

Subject

General Engineering,General Agricultural and Biological Sciences,General Computer Science

Cited by 11 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

1. Antioxidant components of the three different varieties of Indonesian ginger essential oil: In vitro and computational studies;Food Chemistry Advances;2024-06

2. Effectivity study of pre-treatment drying methods on the extraction of coffee oil;AIP Conference Proceedings;2024

3. Evaluation of drying kinetics, electric and emission study of Musa paradisiaca L. leaves using microwave-assisted drying method;Applied Food Research;2023-12

4. Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans ( Vigna radiata );Journal of Food Process Engineering;2022-08-16

5. Investigation of kinetics of amla (Emblica officinalis) fruit drying process;South African Journal of Chemical Engineering;2022-07

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