Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)
- 1 January 1997
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 41 (3), 159-161
- https://doi.org/10.1002/food.19970410309
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVESJournal of Food Quality, 1994
- Packaging and Storage Effects on Microbiological Quality of Dried HerbsJournal of Food Science, 1991
- Original composition of marjoram flavor and its changes during processingJournal of Agricultural and Food Chemistry, 1988
- Original flavour compounds and the essential oil composition of marjoram (Majorana hortensis moench)Flavour and Fragrance Journal, 1987
- Über die Komponenten des ätherischen Öls aus Majorana hortensis Moench / On the Essential Oil Components from Majorana hortensis MoenchZeitschrift für Naturforschung C, 1981