Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber Officinale) Extract
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Title
Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber Officinale) Extract
Authors
Keywords
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Journal
Foods
Volume 11, Issue 4, Pages 508
Publisher
MDPI AG
Online
2022-02-11
DOI
10.3390/foods11040508
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