1.
Cherrat S, Boulkebache-Makhlouf L, Zeghichi S, Walker G. Effect of different drying temperatures on the composition and antioxidant activity of ginger powder. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 15Nov.2019 [cited 22Dec.2024];43(2):125-42. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/2682