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

标题
Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger
作者
关键词
Ginger, Processing, UPLC/QTOF-MS, Chemical characterization, Antioxidant activity
出版商
Elsevier BV
发表日期
2016-01-12
DOI
10.1016/j.jchromb.2016.01.009

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