Open AccessEffect of different drying temperatures on the composition and antioxidant activity of ginger powder
Author(s) -
Salima Cherrat,
Lila Boulkebache-Makhlouf,
Sabrina Zeghichi,
Gavin Walker
Publication year - 2020
Publication title -
the annals of the university dunarea de jos of galati fascicle vi – food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2019.2.09
Subject(s) - high performance liquid chromatography , polyphenol , chemistry , food science , antioxidant , composition (language) , scanning electron microscope , freeze drying , microstructure , chromatography , materials science , organic chemistry , linguistics , philosophy , crystallography , composite material
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