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
Publication Type: Journal Article
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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.
APA
Jung M. Y., Lee M. K., Park H. J., Oh E., Shin J. Y., Park J. S., Jung S. Y., Oh J. & Choi D. (2018). 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. : Food science and biotechnology.
Chicago
Jung Mun Yhung, Lee Min Kyoung, Park Hee Jeong, Oh Eun-Bi, Shin Je Young, Park Ji Su, Jung Su Young, Oh Jung-Hee and Choi Dong-Seong. 2018. 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. : Food science and biotechnology.
Harvard
Jung M. Y., Lee M. K., Park H. J., Oh E., Shin J. Y., Park J. S., Jung S. Y., Oh J. and Choi D. (2018). 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. : Food science and biotechnology.
MLA
Jung Mun Yhung, Lee Min Kyoung, Park Hee Jeong, Oh Eun-Bi, Shin Je Young, Park Ji Su, Jung Su Young, Oh Jung-Hee and Choi Dong-Seong. 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. : Food science and biotechnology. 2018.