Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose

Food Chemistry 2026

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Authors: Xiaoyu Tian, Hui Dong, Joshua Harington Aheto, Qin Fang, Xiaorui Zhang, Chunxia Dai, Junwen Bai

DOI: 10.1016/j.foodchem.2026.148979

Cited by: 3

References: 37

Fields of Study & Subjects

Ginger and Zingiberaceae research Advanced Chemical Sensor Technologies Food Quality and Safety Studies

References 37