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Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat

Peihang Chen, Qing Yang, Lingyu Zhang, Ruimin Zhong, Yong Cao, Jianyin Miao

2024Food and Bioprocess Technology15 citationsDOI

Topics & Concepts

Food scienceEssential oilChemistryPhase transitionPhase changeThermodynamicsPhysicsGinger and Zingiberaceae researchOlfactory and Sensory Function StudiesEssential Oils and Antimicrobial Activity
Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat | Litcius