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BACKGROUND
The effective hot‐air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL−1 ultrasound‐assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot‐air drying.
RESULTS
Ultrasound‐assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh...
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