STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER

The purpose of this paper is to study the influence of thermal treatments such as refrigeration, freezing, boiling, and drying on the antioxidant properties of ginger. The determination of antioxidant activity was performed by the spectrophotometric method with the DPPH reagent (2,2diphenyl-1-picryl...

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Autores principales: Amalia COSMOVICI, Sonia AMARIEI
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/e4c3f6d94a254c9ba154590eff189b7e
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