The (Zingiber officinale) is a plant of the zingiberáceas family, its rhizome is widely used in gastronomy for its pungent aroma and flavor. Essential oils (EO) are natural compounds; they have 25 to 70 components with different concentrations. Α-Zingiberene and α-Felandrene are the main components...
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| Main Author: | Tapiero-Cuellar, Jose Libardo |
|---|---|
| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/recia/article/view/3465 |
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