Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of <i>Gastrodia elata</i>.

Foods · 2024 · PMC11049588 · PMID 38672883

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a decreasing trendno p-value reported

Altogether, the drying rates of 6 drying methods showed a decreasing trend, and there was no obvious constant-rate drying stage.

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