Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
Drying is essential to prolong the shelf-life of the food but the loss of moisture during drying can accelerate the food quality degradation. This study aims to compare the total phenolic content, color quality and chemical groups of air-dried, oven-dried and stir-fried mint leaves. Air dried leaves...
| Published in: | AIP Conference Proceedings |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
American Institute of Physics Inc.
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163855302&doi=10.1063%2f5.0117354&partnerID=40&md5=62982d4b0423c88b73f18d6d9b335257 |