Effects of microwave vacuum drying on drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans.

Food Chem X · 2025 · PMC12593586 · PMID 41211149

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a decreasing trendno p-value reported

The drying time required for GRAB to attain the target moisture content exhibited a decreasing trend with elevated microwave intensity.

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