Koch, Wojciech <br/><br/>
Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products.  [electronic resource] 

 -  Natural product communications  Aug 2016 
 - 1153-1156 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1934-578X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Zingiber officinale--chemistry<br/>Hot Temperature<br/>Plant Extracts--chemistry<br/>Rhizome--chemistry<br/>Spices