Enxeñaría química
Fachbereich
Toyo College of Food Technology
Kawanishi, JapónPublikationen in Zusammenarbeit mit Forschern von Toyo College of Food Technology (2)
2023
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Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods
Food Chemistry, Vol. 404
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Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce
Food Chemistry, Vol. 419