載入...
Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time
The impact of heat type, sample type, temperature and time on the heat-induced conversion of gingerols to shogaols in ginger were studied by an UHPLC–ESI–MS/MS. Heat treatments greatly induced the conversion of gingerols to shogaols in ginger. As the temperature increased, the faster conversion of g...
Na minha lista:
| 發表在: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer Singapore
2017
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049668/ https://ncbi.nlm.nih.gov/pubmed/30263794 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0301-1 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|