Long-term effects of drying conditions on the essential oil and color of tarragon leaves during storage

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 561-566

  Arabhosseini, A ^a   Huisman, W ^a   van Boxtel, A ^a   Muller J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Artemisia dracunculus; Color; Drying; Essential oil content; Storage; Tarragon

Indexed keywords

COLOR; DRYING; ESSENTIAL OILS;

ARTEMISIA DRACUNCULUS; ESSENTIAL OIL CONTENT; TARRAGON LEAVES;

FOOD STORAGE;

COLOR; DRYING; FOOD STORAGE; VOLATILE OIL;

ARTEMISIA; ARTEMISIA DRACUNCULUS;

EID: 33749353105     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.014     Document Type: Article

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