Influences of Drying Conditions on Quality Attributes, Taste and Volatile Compounds of Celery Leaves
Celery leaves account for 5–10% of the celery weight and are rich in nutrients, but they are usually discarded as waste. To explore this resource, hot-air drying (HA), intermittent hot-air drying (IHA-A and B), vacuum hot-drying and freeze-drying (VH and VF) were used to systematically investigate t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/12/1316 |
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