Effect of ultrasound processing on rheological properties and color of green food products.

已完结 10 由加以星星发布于 2026/4/7 9:33:16

DOI:10.1177/10820132231176872
作者：Manolya Eser Oner
文献类型：期刊论文
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Abstract：Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investig

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