Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Autor: Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia
Zdroj: In Ultrasonics Sonochemistry August 2023 98
Databáze: ScienceDirect