Microwave pulsed vacuum drying (MPVD) revolutionizes wolfbe鈥arabi University

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Microwave pulsed vacuum drying (MPVD) revolutionizes wolfberry processing: synergistic effects on drying efficiency, microstructure, nutrient preservation and metabolomics

2026 路 Article
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Publication year

2026

Authors

Source: Food Chemistry

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Scopus:

Fields of knowledge

Food Science Analytical Chemistry