Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

Published 2010 View Full Article

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Title
Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 103, Issue 2, Pages 219-227
Publisher
Elsevier BV
Online
2010-10-27
DOI
10.1016/j.jfoodeng.2010.10.018

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