At the same time, the contents of phloretic acid in blackberries which received both the applied pretreatments and sonication were stable in the first 0.5 h of drying, followed by a decreasing trend.
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Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution.
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