The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03656-2.pdf
Reference36 articles.
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4. Calín-Sanchez A, Figiel A, Lech K, Szumny A, Carbonell-Barrachina ÁA (2012) Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Res Int 48:217–225. https://doi.org/10.1016/j.foodres.2012.03.015
5. Calín-Sanchez A, Figiel A, Lech K, Szumny A, MartínezTomé J, Carbonell-Barrachina ÁA (2015) Drying methods affect the aroma of Origanum majorana L. analyzed by GC-MS and descriptive sensory analysis. Ind Crops Prod 74:218–227. https://doi.org/10.1016/j.indcrop.2015.04.067
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