Influence of thermal processing and in vitro digestion on the antioxidant potential of ginger and ginger containing products
Authors: Influence of thermal processing and in vitro digestion on the antioxidant potential of ginger and ginger containing products. [AUT.] WOJCIECH KOCH, WIRGINIA KUKUŁA-KOCH*, MARCIN DZIEDZIC, KAZIMIERZ GŁOWNIAK, YOSHINORI ASAKAWA
Published in: Natural Product Communications
Publication type: article
Subject areas: Agricultural and Biological Sciences; Medicine; Pharmacology, Toxicology and Pharmaceutics
SJR best quartile: Q3