HIGHLIGHTS
- who: Food Science and collaborators from the (UNIVERSITY) have published the article: Food Sci. Technol, Campinas, v42, e04021, 2022 1 Food Science and Technology ISSN 0101-2061 (Print) ISSN 1678-457X (Online), in the Journal: (JOURNAL)
- what: The primary focus in research regarding grain syrup has been on improving manufacturing processes. The aim of this study was to evaluate the effects of addition of ginger on mineral levels, antioxidant properties, and antibacterial activities of grain syrups.
SUMMARY
Ginger contains various hydrocarbons, ketones, alcohols, and volatile aromatic ingredients, such as zingiberene and . . .
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