Analysing the repercussions of ultrasound on triacylglycerols in food
Industrial demand for higher rates of production and producing higher quality end products along with consumers’ demand for food diversity is the most important driving force for the development of innovative and intensified processes involving the use of ultrasound. Although ultrasound has many pos...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001545 |