| 摘要 |
Dried herbs and other dried aromatic plant products are prepared by stabilizing them in the freshly harvested state (or, if frozen products are used, during or immediately upon thawing), and then drying them in the presence of a carrier, such as salts, proteins and carbohydrates or mixtures thereof, under mild conditions. The stabilization step consists of either heating to 50 DEG -150 DEG C or mixing with a salt or both. |
