Open AccessImpact of Infra-red drying temperature on total phenolic and flavonoid contents, on antioxidant and antibacterial activities of ginger (Zingiber officinale Roscoe).
Author(s) -
Litaiem Jihène
Publication year - 2013
Publication title -
iosr journal of environmental science, toxicology and food technology
Language(s) - English
Resource type - Journals
eISSN - 2319-2402
pISSN - 2319-2399
DOI - 10.9790/2402-0653846
Subject(s) - zingiber officinale , flavonoid , traditional medicine , antioxidant , chemistry , antioxidant capacity , food science , medicine , organic chemistry