Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.). AUDJG - Food Technology [Internet]. 15. November 2019 [zitiert 2. November 2026];43(2):48-69. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/2677