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Optimization and application of spray-drying process on oyster cooking soup byproduct

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Table 2. Effects of total solid content and hot air temperature on spray-dried oyster powder.
Table 3. Effects of feeding temperature and atomization pressure on spray-dried oyster powder.
Figure 2. DPPH free redical scavenging of oyster byproducts. BS, E, and ES represent the concentrated oyster cooking soup, oyster byproduct  hydrolysate before drying, and oyster byproduct hydrolysate after spray drying, respectively.

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