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Mung bean sprouts are widely consumed as a seasonal fresh vegetable, renowned for their affordability and richness in antioxidants and bioactive compounds. This study employed ultra-high-performance liquid chromatogram-Q-Exactive HF mass spectrometry (UHPLC-QE-MS) and multivariate statistical analysis to comprehensively evaluate the chemical profile of mung bean sprouts following sulfite immersion. The findings revealed a significant alteration in the overall chemical composition of mung bean sprouts following sodium sulfite immersion.

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Department of Pediatric Dentistry and Orthodontics, College of Dentistry, King Saud University, P.O. Box 60169, Riyadh 11545, Saudi Arabia.

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