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. 2024 Mar 1;13(5):777. doi: 10.3390/foods13050777

Figure 5.

Figure 5

Scanning electron microscopy of original mung bean (A,B), mung bean after extraction by 30% ethanol (C,D), and mung bean after extraction by DES (ethylene glycol-glycolic acid) (E,F). The red circular area denotes the exchange in mung bean after extraction by DES.