The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger.
Yamaguchi
Keiko
K
Division of Food Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Higashi-ku, Fukuoka, Japan.
Kato
Tatsuo
T
Noma
Seiji
S
Igura
Noriyuki
N
Shimoda
Mitsuya
M