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Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

Food ChemistryBiomanufacturingRed CarrotsAgricultural EconomicsFood PreservationMass TransferFood ProcessingNon-conventional Osmotic SolutesPost-harvest PhysiologyFood QualityFood TechnologyHealth Sciences