| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543132 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The constituents in treated and untreated ginger were compared by HPLC-DAD-TOF/MS. ⺠The steaming process could enhance the anticancer effects of ginger. ⺠The increased level of shogoals contributed to the improved anticancer potential.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiao-Lan Cheng, Qun Liu, Yong-Bo Peng, Lian-Wen Qi, Ping Li,