Antioxidant and antimicrobial activities of ginger with aging and fermentation
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.8.1180
Reference29 articles.
1. Effect of fermentation periods on the qualities and physiological functionalities of the mushroom fermentation broth.;Kim;Korean J Mycol,2003
2. Monitoring of extraction yields and functional properties of ginger (Zingiber officinale) extracts using response surface methodology.;Lim;J Korean Soc Food Sci Nutr,2007
3. Composition of active ingredients between field grown and in vitro cultured rhizome of Korean nagative ginger (Zinigiber officinale Roscoe).;Jo;Korean J Plant Res,2011
4. Volatile flavor components of Korean ginger (Zingiber officinale Roscoe).;Kim;Korean J. Food Sci. Technol.,1991
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