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Characterization of volatile components from ginger plant at maturity and its value addition to ice cream

Published Online: 2020-03-28

Published Print: 2020-09

Authors

Vedashree, M.

Asha, M. R.

Roopavati, C.

Naidu, M. Madhava https://orcid.org/0000-0003-2479-2586
Funding

Funding for this research was provided by:

Council of Scientific and Industrial Research, India (BSC-105)

University Grants Commission (RGNF-SC-2013-14)

CSIR-Central food Technological Research Institute, Mysore, INDIA (BSC-0105)
License Information

Text and Data Mining valid from 2020-03-28

Version of Record valid from 2020-03-28
More Information

Article History

Revised: 26 January 2020

Accepted: 20 March 2020

First Online: 28 March 2020

Compliance with ethical standards

:

: Authors declare no conflict of interest in this work.

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