Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 166

Full Length Research Paper

Evaluation of the storage and drying processes of Melissa officinalis L. leaves

Rosana Gonçalves Rodrigues-das-Dores1*, Juliana Cristina Santos Almeida Bastos1, Viviane Flores Xavier1, Fernanda de Souza Marques1, Fernando Luis Finger2 and Vicente Wagner Dias Casali2  
1Laboratory of Medicinal Plants and Phytotherapy, Health Center. Federal University of Ouro Preto, Ouro Preto, Minas Gerais, Brazil. 2Departmento of de Plant Science, Agricultural Science Center, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.  
Email: [email protected]

  •  Received: 01 September 2018
  •  Accepted: 25 September 2018
  •  Published: 31 October 2018

How to cite this article

APA /
Rodrigues-das-Dores, R. G., Bastos, J. C. S. A., Xavier, V. F., Marques, F. de S., Finger, F. L., & Casali, V. W. D. (2018). Evaluation of the storage and drying processes of Melissa officinalis L. leaves. Journal of Stored Products and Postharvest Research, 9(8), 98-103.
Chicago /
Rosana Gonçalves Rodrigues-das-Dores, Juliana Cristina Santos Almeida Bastos, Viviane Flores Xavier, Fernanda de Souza Marques, Fernando Luis Finger and Vicente Wagner Dias Casali  . "Evaluation of the storage and drying processes of Melissa officinalis L. leaves." Journal of Stored Products and Postharvest Research 9, no. 8 (2018): 98-103.
MLA /
Rosana Gonccedil;alves Rodrigues-das-Dores, et al. "Evaluation of the storage and drying processes of Melissa officinalis L. leaves." Journal of Stored Products and Postharvest Research 9.8 (2018): 98-103.
DOI /
https://doi.org/10.5897/JSPPR2018.0269
URL /
https://ftp.academicjournals.org/journal/JSPPR/article-abstract/6D0F79459057

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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