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Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract.
Nam, Dong-Geon; Kim, Mina; Choe, Jeong-Sook; Choi, Ae-Jin.
Affiliation
  • Nam DG; Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Korea.
  • Kim M; Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Korea.
  • Choe JS; Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Korea.
  • Choi AJ; Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Korea.
Foods ; 11(4)2022 Feb 10.
Article in En | MEDLINE | ID: mdl-35205985
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia / Plantas_medicinales Language: En Journal: Foods Year: 2022 Type: Article
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia / Plantas_medicinales Language: En Journal: Foods Year: 2022 Type: Article