共 50 条
- [22] Zingiber officinale (GINGER) AS AN ENZYME SOURCE FOR THE REDUCTION OF CARBONYL COMPOUNDS QUIMICA NOVA, 2015, 38 (04): : 483 - 487
- [23] Optimizing extraction conditions for functional compounds from ginger (Zingiber officinale Roscoe) using response surface methodology Food Science and Biotechnology, 2020, 29 : 379 - 385
- [24] Isolation and characterization of endophytic bacteria from ginger (Zingiber officinale Rosc.) ANNALS OF PHYTOMEDICINE-AN INTERNATIONAL JOURNAL, 2020, 9 (01): : 116 - 121
- [25] Production and physicochemical characterization of craft beer with ginger (Zingiber officinale) FOOD SCIENCE AND TECHNOLOGY, 2019, 39 (04): : 962 - 970
- [26] Morphological characterization of ginger (Zingiber officinale) using DUS descriptors INDIAN JOURNAL OF AGRICULTURAL SCIENCES, 2019, 89 (10): : 1744 - 1747
- [28] Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (09): : 1828 - 1833
- [30] The Major Volatile Compounds of Crude Ginger (Zingiber officinale Roscoe) Extracts from Supercritical CO2 Extraction SOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE, 2010, 875 : 383 - 386