Quality Evaluation and Heat and Mass Transfer Mechanism of Microwave Vacuum Drying of <i>Astragalus</i> Roots.

Foods · 2024 · PMC11475616 · PMID 39410109

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a decreasing trendno p-value reported

The content of active ingredients showed a decreasing trend with the increase in temperature.

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showed a trendno p-value reported

With the increase of temperature, the total phenolic content showed a trend of increasing and then decreasing.

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