PDF(441 KB)
Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger (Zingiber officinale Roscoe.)slices
FENG Ya-chao,PU Biao,CHEN An-jun,LUO Song-ming,WANG Chun-xia,LI Chao
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 147.
PDF(441 KB)
PDF(441 KB)
Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger (Zingiber officinale Roscoe.)slices
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
