In the case of hot-air dried lemon-myrtle leaves, drying temperature of 50 °C resulted in higher citral content compared to drying temperature of 30 and 40 °C. This better preservation effect might be caused by the crust layer which was formed on the leaves surface limiting the ...
(2019). Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves. Heliyon, 5, e03044. https://doi.org/10.1016/j.heliyon.2019.e03044 Article PubMed PubMed Central Google Scholar Piskov, S., Timchenko, L., Grimm, W. D....