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Research Article - (2016) Volume 7, Issue 6

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

Tanweer S1,3*, Shehzad A1, Sadiq Butt M1 and Shahid M2
1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
2Department of Biochemistry, Faculty of Basic Sciences, University of Agriculture, Faisalabad, Pakistan
3Bioactive Natural Product Laboratory, Plant Soil and Science Building, Michigan State University, MI, USA
*Corresponding Author: