Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products. [electronic resource]

By: Contributor(s): Producer: 20190318Description: 1153-1156 p. digitalISSN:
  • 1934-578X
Subject(s): In: Natural product communications vol. 11
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Publication Type: Journal Article

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