Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction
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DOI: 10.1002/ffj.3775
Abstract: Spiny coriander (Eryngium foetidum L.) is a traditional food flavouring herb of tropics with coriander‐like odour. This study evaluated six different drying conditions (sun, shade, oven at 40°C and 60°C, microwave, freeze‐drying) for spiny coriander… read more here.
Keywords: eryngium foetidum; spiny coriander; coriander eryngium; coriander ... See more keywords