Deterioration of edible oils during food processing by ultrasound
Open Access
- 31 January 2004
- journal article
- Published by Elsevier BV in Ultrasonics Sonochemistry
- Vol. 11 (1), 13-15
- https://doi.org/10.1016/s1350-4177(03)00127-5
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-FlavorsJournal of Agricultural and Food Chemistry, 1997
- ULTRASOUND: Its Chemical, Physical and Biological EffectsThe Journal of the Acoustical Society of America, 1990