https://www.selleckchem.com/pr....oducts/cirtuvivint.h
58 to 3.84%. The freeze-dried ginger powder yielded 10.2 ± 0.1% of oleoresin, which consists of 3.6 ± 0.2% of 6-gingerol. The value added ice cream with gingerols had the desirable sensory attributes with the novelty of natural ginger flavour. Icecream was pleasant, with attractive visual appeal, which is an essential determinant for consumer acceptance. The microbial quality of the ice cream was compared with the FSSAI standards, and the study was found to be within acceptable limits.Potential effects of folates on the treatment of
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