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

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Title
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure
Authors
Keywords
Intermittent microwave & convective drying, Volatiles, Antioxidant activity, Microstructure, Ginger
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 1292-1300
Publisher
Elsevier BV
Online
2015-11-08
DOI
10.1016/j.foodchem.2015.11.033

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