Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger

Published 2016 View Full Article

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Title
Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger
Authors
Keywords
Ginger, Processing, UPLC/QTOF-MS, Chemical characterization, Antioxidant activity
Journal
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
Volume 1011, Issue -, Pages 223-232
Publisher
Elsevier BV
Online
2016-01-12
DOI
10.1016/j.jchromb.2016.01.009

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