Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

科研成果: 期刊稿件 › 文献综述 › 同行评审

源语言	英语
期刊	Critical Reviews in Food Science and Nutrition
DOI	https://doi.org/10.1080/10408398.2022.2124951
出版状态	待刊 - 2022
已对外发布	是

!!!ASJC Scopus Subject Areas

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title = "Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review",

keywords = "Gingerol, bioactivity, ginger, pungency, transient receptor potential vanilloid type 1",

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year = "2022",

doi = "10.1080/10408398.2022.2124951",

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journal = "Critical Reviews in Food Science and Nutrition",

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KW - ginger

KW - pungency

KW - transient receptor potential vanilloid type 1

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JO - Critical Reviews in Food Science and Nutrition

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