| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541717 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠A novel HPTLC method for the authentication of Jamaican ginger is presented. ⺠Application to the comparison of ginger cultivars, stages of maturation and storage stability is discussed. ⺠Ginger cultivars varied significantly in pungency and essential oil content.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Colleen N.A. Salmon, Yvonne A. Bailey-Shaw, Sheridan Hibbert, Cheryl Green, Ann M. Smith, Lawrence A.D. Williams,