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First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.
J Food Sci. 2011 Mar;76(2):C287-92. doi: 10.1111/j.1750-3841.2010.02019.x.
J Food Sci. 2011.
PMID: 21535748
Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation.
Pingret D, Durand G, Fabiano-Tixier AS, Rockenbauer A, Ginies C, Chemat F.
Pingret D, et al.
J Agric Food Chem. 2012 Aug 8;60(31):7761-8. doi: 10.1021/jf301286f. Epub 2012 Jul 25.
J Agric Food Chem. 2012.
PMID: 22804736
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