of these herbs. There was maximum retention of ascorbic acid in microwave blanched marjoram and rosemary (21.5, 33.0 mg/100 g) i s . 79.4% and 49.9% compared to fresh herbs. Blanching resulted in better retention of the original green colour of the fresh herb compared to direct drying of the herbs.
✦ LIBER ✦
Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves
✍ Scribed by M. C. Díaz-Maroto; E. Alañón Pardo; N. Castillo-Muñoz; I. J. Díaz-Maroto; M. S. Pérez-Coello
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 257 KB
- Volume
- 24
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1937
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