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

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 103, Issue 2, Pages 219-227

出版商

Elsevier BV

发表日期

2010-10-27

DOI

10.1016/j.jfoodeng.2010.10.018

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