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Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment
Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606149/ https://www.ncbi.nlm.nih.gov/pubmed/37888396 http://dx.doi.org/10.3390/gels9100823 |