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Drying is a useful option to extend the shelf life of marjoram (Origanum majorana L.), which is a widely used as herb. The influence of drying method on the quality of marjoram aroma was evaluated. The drying methods tested were: convective drying (CD), vacuum–microwave (VM) drying, and a combination of convective pre-drying and VM finish-drying (VMFD). Marjoram’s CD kinetics was described by a logarithmic...
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