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Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

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Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species (English)

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https://doi.org/10.1016%2FJ.FOODCHEM.2008.07.090

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27 March 2017

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E.W.C. Chan

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1

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27 March 2017

Y.Y. Lim

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2

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27 March 2017

S.K. Wong

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3

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27 March 2017

K.K. Lim

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4

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27 March 2017

S.P. Tan

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5

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F.S. Lianto

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27 March 2017

M.Y. Yong

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7

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March 2009

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113

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1

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166-172

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cites work

Biologically active flavonoids and kava pyrones from the aqueous extract ofAlpinia zerumbet

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https://opencitations.net/index/api/v1/citations/10.1002/(SICI)1099-1573(199809)12:6%3C442::AID-PTR320%3E3.0.CO;2-Y

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10.1016/J.FOODCHEM.2008.07.090

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27 March 2017

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2906972

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2906972

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238378854

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(Q29035895)

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

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