Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)
Jiaqi Liang, Felix Stöppelmann, Julia Schoenbach, Marina Rigling, Ann‐Kathrin Nedele, Youfeng Zhang, Youfeng Zhang, Lea Hannemann, Nathalie Hua, Julia Heimbach, Reinhard Kohlus, Yanyan Zhang, Yanyan Zhang
Topics & Concepts
Zingiber officinaleAromaFood scienceChemistryLinaloolOdorFlavorSugarMyrceneLimoneneTraditional medicineEssential oilOrganic chemistryMedicineGinger and Zingiberaceae researchPlant Physiology and Cultivation StudiesEssential Oils and Antimicrobial Activity