Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

✍ Scribed by Ángel Calín-Sánchez; Antoni Szumny; Adam Figiel; Klaudiusz Jałoszyński; Maciej Adamski; Ángel A. Carbonell-Barrachina

• Book ID: 108171702
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 497 KB
• Volume: 103
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2010.10.018