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Review
Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review
Temesgen Laelago Ersedoa Food Science and Post-harvest Technology, Worabe Agricultural Research Center, South Agricultural Research Institute, Hawassa, Ethiopia;b Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, EthiopiaCorrespondence[email protected]
https://orcid.org/0000-0002-5801-0792
, https://orcid.org/0000-0002-5801-0792
Tilahun A. Tekab Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
, Sirawdink Fikreyesus Forsidob Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
, Engida Dessalegnc Department of Chemistry, Hawassa College of Education, Ethiopia
, Janet Adeyinka Adebod Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Cottesloe, South Africa
, Metekia Tamirue College of Agriculture and Veterinary Medicine, Department of Animal Science, Jimma University, Jimma, Ethiopia;f Faculty of Veterinary Medicine, Department of Veterinary and Biosciences, Ghent University, Merelbeke, Belgium
& Tess Astatkieg Faculty of Agriculture, Dalhousie University, Truro, NS, Canada
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Pages 928-951
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Received 25 Oct 2022, Accepted 05 Feb 2023, Published online: 28 Mar 2023
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