Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods
In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-dryin...
| Published in: | Journal of Food Quality |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Online Access: | http://dx.doi.org/10.1155/2023/5560410 |