Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions.

MLA

Osae, Richard, et al. “Antioxidant Activities, Anti‐inflammatory, Cytotoxic Effects, Quality Attributes, and Bioactive Compounds of Ghanaian Ginger under Varied Dehydration Conditions.” Journal of Food Processing & Preservation, vol. 45, no. 12, Dec. 2021, pp. 1–10. EBSCOhost, https://doi.org/10.1111/jfpp.15994.

APA

Osae, R., Apaliya, M. T., Kwaw, E., Chisepo, M. T. R., Aforo Antiri, E., Phyllis Naa Yarley, O., & Alolga, R. N. (2021). Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions. Journal of Food Processing & Preservation, 45(12), 1–10. https://doi.org/10.1111/jfpp.15994

Chicago

Osae, Richard, Maurice T. Apaliya, Emmanuel Kwaw, Michelle T. R. Chisepo, Eric Aforo Antiri, Otu Phyllis Naa Yarley, and Raphael N. Alolga. 2021. “Antioxidant Activities, Anti‐inflammatory, Cytotoxic Effects, Quality Attributes, and Bioactive Compounds of Ghanaian Ginger under Varied Dehydration Conditions.” Journal of Food Processing & Preservation 45 (12): 1–10. doi:10.1111/jfpp.15994.