Comparison and Modeling of Different Drying Technologies for <i>Zanthoxylum bungeanum</i> Maxim.: Changes in Drying Kinetics, Color, Dehiscence Rate, Volatile Oil Content and Amide Content.

As illustrated in Figure 9 , a * demonstrated a highly significant positive correlation with Δ E (r = 0.791, p < 0.01), suggesting that alterations in the a * values primarily driven by Maillard reaction and phenolic oxidation during drying served as the key contributor to the accumulation of the total color difference (Δ E ).

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