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The effects of freeze‐drying (FD), vacuum microwave drying after freeze‐drying (FD‐VMD), and freeze‐drying after vacuum microwave drying (VMD‐FD) on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices were investigated. The results showed that FD samples had the highest crispness value (116.30 N·sec) and the lowest volume shrinkage ratio value (5.48%)...