Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - Food chemistry, 2016 - Elsevier
Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu… - Food chemistry, 2016 - pubmed.ncbi.nlm.nih.gov
Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
[PDF][PDF] Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - researchgate.net
abstract Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - Food Chemistry, 2016 - infona.pl
Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - Food Chemistry, 2015 - europepmc.org
Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
[PDF][PDF] Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - researchgate.net
abstract Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and …
K An, D Zhao, Z Wang, J Wu, Y Xu, G Xiao - Food Chemistry, 2016 - infona.pl
Nowadays, food industry is facing challenges in preserving better quality of fruit and
vegetable products after processing. Recently, many attentions have been drawn to ginger …
vegetable products after processing. Recently, many attentions have been drawn to ginger …