Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves
In the present study, the effects of two drying methods on antioxidant properties of coriander leaves were investigated. For the rate of drying, results showed that sample weight stability was reached faster in microwave (900 W/70 s) than in oven drying (120°C/290 s). Concerning antioxidants, result...
Saved in:
Main Authors: | , , |
---|---|
Format: | Journal Contribution |
Language: | English |
Published: |
2019
|
Subjects: | |
Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/15899 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|