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Effects of drying methods on phenolic acids, flavonoids, and essential oils in three cultivars of Artemisia Argyi

This study systematically investigated how drying methods—non-defoliated sun drying (NSD), non-defoliated shade drying (NSHD), sun drying (SD), shade drying (SHD), hot-air drying (HD) at different temperatures, HD after fixation (FHD), and freeze drying (FD)—affect drying characteristics, flavonoid...

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Principais autores: Jing Ming, Yifei Wu, Haiyan Fu, Lihui Zhang, Hongzhi Du, Bisheng Huang, Dahui Liu
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-12-01
coleção:Food Chemistry: X
Assuntos:
Artemisia argyi
Drying methods
Cultivars
Phenolic acids
Flavonoids
Essential oil
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157525011952
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