Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical m...

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Detalles Bibliográficos
Autores principales: Zhu, Wenhui, He, Wei, Wang, Wenxuan, Bu, Ying, Li, Xuepeng, Li, Jianrong, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8527050/
https://www.ncbi.nlm.nih.gov/pubmed/34653917
http://dx.doi.org/10.1016/j.ultsonch.2021.105785

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8527050/
https://www.ncbi.nlm.nih.gov/pubmed/34653917
http://dx.doi.org/10.1016/j.ultsonch.2021.105785

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