Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes.

Food Chem X · 2025 · PMC12173666 · PMID 40528947

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a decreasing trendno p-value reported

Comparing US-VD to VD samples at the same temperature, the Mw of WSP increased significantly ( P < 0.05) while CSP and NSP exhibited a decreasing trend.

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