Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves

  • Akbar Arabhosseini, Sudhakar Padhye, Willem Huisman, Anton van Boxtel, Joachim Müller
  • Food and Bioprocess Technology, December 2009, Springer Science + Business Media
  • DOI: 10.1007/s11947-009-0305-9

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http://dx.doi.org/10.1007/s11947-009-0305-9

The following have contributed to this page: Prof. Dr. Joachim Müller and Akbar Arabhosseini