Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods
- 15 May 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 126 (2), 691-697
- https://doi.org/10.1016/j.foodchem.2010.11.022
Abstract
No abstract availableKeywords
Funding Information
- Energetic and Thermal Processing Laboratory, CRTE, B.P. 95, 2050 Hammam-Lif, Tunisia
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