Microwave pulsed vacuum drying (MPVD) revolutionizes wolfberry processing: synergistic effects on drying efficiency, microstructure, nutrient preservation and metabolomics
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Dried wolfberry (Lycium barbarum L.) is valued for its nutrients, but conventional hot air drying (HAD) causes degradation and browning. This study compared microwave pulsed vacuum drying (MPVD) (4-6 W/g) with hot air drying (HAD). Microwave pulsed vacuum dryi... ...
