مقالة · مجلة · 2020

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

Rapheal Nammahime Alolga, Richard Osae, Gloria Essilfie, Firibu Kwesi Saalia, Selorm Akaba, Fadzai Chikari

Food Chemistry

• وصول مغلق
• أعلى 10% عالميًا
• دولي · دولتان

انتقل إلى الناشر10.1016/j.foodchem.2020.128535