Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference58 articles.
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4. Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration;Processes;2024-05-28
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