Comparative analysis of physicochemical, bioactive, and functional qualities of coriander leaves subjected to various drying methods

Abstract Coriander leaves are valued for their culinary, medicinal, and cosmetic benefits, yet their high perishability leads to considerable post-harvest losses. This study investigated the effects of four drying techniques, sun drying (SD), microwave drying (MD), cabinet drying (CD), and freeze dr...

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Hlavní autoři:	Shampa Sarkar, Sumaia Akhter, Mukta Banu Rina, S. M. Kamrul Hasan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer 2026-04-01
Edice:	Discover Food
Témata:	Bioactive compound Coriander leaves Drying method Processing Vegetable soup
On-line přístup:	https://doi.org/10.1007/s44187-026-00958-1
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