A review of drying methods for improving the quality of dried herbs

Critical reviews in food science and nutrition, 2021, Vol.61 (11), p.1763-1786 [Peer Reviewed Journal]

2020 The Author(s). Published with license by Taylor & Francis Group, LLC 2020 ;2020 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2020.1765309 ;PMID: 32423234

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