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Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curing methods

机译：切片和其他固化方法生产的干姜线（莪术长轴）质量的比较

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E Jayashree T J Zachariah R Rakhi;
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1. Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curin methods [J] . E Jayashree, T J Zachariah, R Rakhi Journal of Spices and Aromatic Crops . 2018,第2期

机译：切片和其他锡汀方法生产的干姜黄（Curcuma Longa）的质量比较
2. Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. [J] . Dhanalakshmi Kutti Gounder, Jaganmohanrao Lingamallu Industrial Crops and Products . 2012,第Null期

机译：新鲜，干燥和腌制的姜黄根茎中挥发油的化学成分和抗氧化潜力的比较。
3. Processing of turmeric (Curcuma longa) by different curing methods and its effect on quality [J] . Jayashree E., Zachariah T. John The Indian Journal of Agricultural Sciences . 2016,第5期

机译：不同固化方法加工姜黄（姜黄）及其对品质的影响
4. Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation [C] . Pirim Setiarso, Nita Kusumawati, Rusijono, International Conference on Science and Technology . 2018

机译：基于水含量和官能化合物降解的切片厚度，干燥法和温度的优化姜黄根茎（Curcuma Longa L.）
5. Comparison of bioactivities and composition of curcumin-free turmeric (Curcuma longa L.) oils from different sources [D] . Yu, Yongxiang. 2006

机译：不同来源的无姜黄素姜黄（姜黄）油的生物活性和组成的比较
6. Comparison of boundary conditions to describe drying of turmeric (Curcuma longa) rhizomes using diffusion models [O] . Wilton Pereira da Silva, Cleide M. D. P. S. e Silva, Josivanda Palmeira Gomes 2014

机译：使用扩散模型比较描述姜黄（姜黄）根茎干燥的边界条件
7. Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation [O] . Pirim Setiarso, Nita Kusumawati, Rusijono Rusijono, 2018

机译：基于水含量和官能化合物降解的切片厚度，干燥法和温度的优化姜黄根茎（Curcuma Longa L.）

Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curing methods

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