Integrated multi-dimensional micro-structure reveals the changes in moisture migration and quality attributes during drying of apple slices with ultrasonic pretreatment.

Food Chem X · 2025 · PMC12590438 · PMID 41211160

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an increasing trendno p-value reported

This explains why, in our study, despite the different changing trends in the content of chlorogenic acid and epicatechin, the color value still exhibited an increasing trend in the a ⁎ value with the extension of ultrasonic time.

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