Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger
Abstract
Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to...
Paper Details
Title
Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger
Published Date
Feb 1, 2016
Journal
Volume
1011
Pages
223 - 232
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