Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

Title
Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 242-251
Publisher
Elsevier BV
Online
2017-06-11
DOI
10.1016/j.foodchem.2017.06.061

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