Influence of drying methods on preservation of colour and quality attributes in celery (Apium graveolens L.) and dill (Anethum graveolens L.) leaves
Lack of appropriate drying methods for celery and dill green leaves results in significant losses in sensory attributes, color, and physical quality. In addition, improper drying accelerates antioxidant degradation due to rapid moisture loss and chlorophyll breakdown. To overcome this constraint, ef...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-06-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502226000363 |
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