Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process-Reference-Cited by-同舟云学术

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Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Published:2024-05-28 Issue:23 Volume:72 Page:13273-13283
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liang Jiaqi¹,Heimbach Julia²,Zhang Youfeng¹,Rigling Marina¹,Xiang Can¹,Qin Dan¹,Zhu Lin¹,Das Shivani Bipul Kumar¹,Kohlus Reinhard²,Zhang Yanyan¹^ORCID

Affiliation:

1. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany

2. Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, Stuttgart 70599, Germany

Funder

Bundesministerium f?r Wirtschaft und Klimaschutz

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00991

Reference55 articles.

1. Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances

2. Medicinal Properties of Ginger and Garlic: A Review

3. The Amazing and Mighty Ginger

4. Food Aroma Compounds

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