Nirmala Menon, A; Padmakumari, K P; Sankari Kutty, B; Sumathikutty, M A; Sreekumar, M M; Arumughan, C
(Allured Publishing Corporation, 2007)
The original aroma compounds responsible for the fresh ginger flavor were isolated by Amberlite XAD-2 chromatography. Ginger oil was isolated by hydrodistillation from fresh ginger. Fresh ginger was dried and the oil was ...