Study of Using Ultrasonic Waves in the Producing Dried Dragon Fruit Peel Processes.

Int J Food Sci · 2024 · PMC11606681 · PMID 39620170

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a decreasing trendno p-value reported

After 20 min, the total polyphenol content showed a decreasing trend due to temperature, water environment, and inhibition of polyphenol oxidase enzyme.

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