Drying of wolfberry fruit juice using low-intensity pulsed ultrasound

Author:

Qi Yaru,Yu Fen,Wang Xuecheng,Wan Na,Yang Ming,Wu Zhenfeng,Li Yuanhui

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Ultrasound-assisted fermentation for cider production from Lebanese apples;Al Daccache;Ultrasonics Sonochemistry,2020

2. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

3. Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation;Boger;Journal of the Science of Food and Agriculture,2018

4. Influence of total phenolic content and total flavonoid content on the dpph radical scavenging activity of eclipta alba (L.) hassk;Borkataky;International Journal of Pharmacy & Pharmaceutical Ences,2013

5. Effects of water content and storage on color of intermediate moisture tomatoes;Brashlyanova,2014

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