Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract
Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of
foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts …
foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts …