Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time. [electronic resource]

By: Contributor(s): Publication details: Food science and biotechnology Jun 2018Description: 687-693 p. digitalISSN:
  • 2092-6456
Online resources: In: Food science and biotechnology vol. 27
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.