"Processing Effects on Phytochemical Content and Antioxidative Potential of Ginger Zingiber officale"
written by R. Offei-Oknye, J. Patterson, L. T. Walker, Martha Verghese,
published by Food and Nutrition Sciences, Vol.6 No.5, 2015
has been cited by the following article(s):
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[8] Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review
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[10] Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut-Milk Drink
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[11] STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
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[12] Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic
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[13] Efektivitas Ekstrak Jahe Merah (Zingiber officinale var. Rubrum) terhadap Bakteri Fusobacterium nucleatum secara In Vitro
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