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Research Progress on the Effects of Processing on the Main ..:
SUN Lu
;
WANG Meng
;
ZHAO Xiao-yan
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210228?st=article_issue. , 2021
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2021.02.027
RT Journal T1 <Title>Research Progress on the Effects of Processing on the Main Components,Efficacy and Application of Ginger</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1fdbcbfe816f402baab061a280bfa768&Exemplar=1&LAN=DE A1 SUN Lu A1 WANG Meng A1 ZHAO Xiao-yan A1 ZHU Yun-ping A1 ZHANG Xiao-wei A1 LIU Hong-kai A1 GUO Shan PB Academy of National Food and Strategic Reserves Administration YR 2021 K1 ginger K1 processing K1 main components K1 cell structure K1 functional characteristics K1 application K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210228?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2021.02.027 DO https://doi.org/10.16210/j.cnki.1007-7561.2021.02.027 SF ELIB - SuUB Bremen
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