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

PDF(441 KB)

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 147.

Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger (Zingiber officinale Roscoe.)slices

Author information +

History +

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(8): 147

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

PDF(441 KB)

Accesses

Citation

Detail

Sections

Recommended