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Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying

✍ Scribed by M Consuelo Díaz-Maroto; Eva Sánchez Palomo; Lucía Castro; MA González Viñas; M Soledad Pérez-Coello

Publisher: John Wiley and Sons
Year: 2004
Tongue: English
Weight: 265 KB
Volume: 84
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1921

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