Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale)
Version of Record online: 15 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1828–1833, September 2013
How to Cite
Rahath Kubra, I., Kumar, D. and Rao, L. J. M. (2013), Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science & Technology, 48: 1828–1833. doi: 10.1111/ijfs.12157
- Issue online: 12 AUG 2013
- Version of Record online: 15 MAY 2013
- Manuscript Accepted: 16 MAR 2013
- Manuscript Received: 10 AUG 2012
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