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Cited article:

Moisture dynamics and flavor evolution in green Sichuan pepper during processing: An LF-NMR/MRI approach

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Food Chemistry 498 147151 (2026)
https://doi.org/10.1016/j.foodchem.2025.147151

Development of a PLC/IoT Control System with Real-Time Concentration Monitoring for the Osmotic Dehydration of Fruits

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Automation 6 (4) 68 (2025)
https://doi.org/10.3390/automation6040068