1Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinaleRoscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure

作者： An, Kejing; Wei, Lai; Fu, Manqin; Cheng, Lina; Peng, Jian; Wu, Jijun; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Dong Guanzhuang Yiheng RD, Guangzhou 510610, Peoples R China;

来源：FOOD AND BIOPROCESS TECHNOLOGY

关键词： Low-field nuclear magnetic resonance (LF-NMR); PPO and POD activity; Circular dichroism analysis; Gingerols; Antioxidant activity

年份：2020