Effect of ultrasonic power and frequency on rheological...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 10

Effect of ultrasonic power and frequency on rheological properties of Chinese honey

Jiang, Mengmeng, Zhu, Wenxue, Ruan, Shulan, Jia, Yanjie, Bai, Xiting, Sun, Jun
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110425
Date:
October, 2020
File:
PDF, 2.67 MB
2020
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