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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |