TY  - JOUR
AU  - Mouhoubi, Khokha
AU  - Boulekbache-Makhlouf, Lila
AU  - Madani, Khodir
AU  - Palatzidi, Anastasia
AU  - Perez-Jiménez, Jara
AU  - Mateos-Aparicio Cediel, Inmaculada
AU  - García Alonso, María Alejandra
PY  - 2022
DO  - doi:10.1111/ijfs.15670
UR  - https://hdl.handle.net/20.500.14352/118093
T2  - International Journal of Food Science and Technology
AB  - Convective drying (CO) is the most common technique for drying herbs, although it may diminish phenolic compounds content. Microwave drying (MW) has been suggested as an alternative, although its effects on phenolic compounds remain to be explored....
LA  - eng
M2  - 3467
PB  - Institute of Food, Science and Technology
KW  - Antioxidant activity
KW  - convective drying
KW  - culinary herbs
KW  - microwave drying
KW  - phenolic compounds
TI  - Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves
TY  - journal article
VL  - 57
ER  -