Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves. | EBSCOhost

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Title: Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves.
Authors: Hihat, S.; Remini, H.; Madani, K.
Publication: International Food Research Journal, 2017, Vol 24, Issue 2, p503
ISSN: 1985-4668
Publication type: Academic Journal