Work

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Year: 2015

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2015.11.033

Authors: Kejing An, Dandan Zhao, Zhengfu Wang, Jijun Wu, Yujuan Xu, Gengsheng Xiao

Institutions: Guangdong Academy of Agricultural Sciences, China Agricultural University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2149313175

FWCI: 18.23

Cites: 43

Cited by: 521

Related to: 10