Study on the effects of media-regulated ultrasonic pretreatment combined with elwectrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic.

Food Chem X · 2026 · PMC12950465 · PMID 41777637

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not as significantno p-value reported

This is speculated to be due to the sucrose solution having a certain effect on the generation or retention of sulfur-containing compounds, but not as significant as that of the NaCl solution.

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