Work

Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger

Year: 2010

Type: article

Source: Preventive Nutrition and Food Science

DOI: 10.3746/jfn.2010.15.4.322

Authors: Kyung-Hyung Ku, Kyung-A Lee, Min-Seon Ko, Byeong-Sam Kim

Institution: Korea Food Research Institute

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2139126754

FWCI:

Cites: 24

Cited by: 3

Related to: 10