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Mechanism and optimization of NaCl removal from soy sauce residue using low pressure superheated steam drying: Role of condensation and moisture migration

Author:

Xin Xu,Jian-Bo Liu,Jia-Cheng Guo,Zhi-Hong Xing,Rui-Fang Wang,Qing Xu

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 May 2026

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