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

  • A. Arabhosseini, W. Huisman, A. van Boxtel, J. Müller
  • Journal of Food Engineering, March 2007, Elsevier
  • DOI: 10.1016/j.jfoodeng.2006.02.014

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http://dx.doi.org/10.1016/j.jfoodeng.2006.02.014

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