Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms
- DOI
- 10.1016/bs.afnr.2026.04.001
- Published
- 2026
- Container
- Advances in Food and Nutrition Research
- Publisher
- Elsevier
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/bs.afnr.2026.04.001,
title = {Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms},
author = {Lujuan Xing and Lei Jin and Chao Ma and Wenxuan Wang and Xianglin Yan and Qian Xu and Wangang Zhang},
year = {2026},
journal = {Advances in Food and Nutrition Research},
doi = {10.1016/bs.afnr.2026.04.001},
url = {https://doi.org/10.1016/bs.afnr.2026.04.001}
}RIS
TY - JOUR TI - Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms AU - Lujuan Xing AU - Lei Jin AU - Chao Ma AU - Wenxuan Wang AU - Xianglin Yan AU - Qian Xu AU - Wangang Zhang PY - 2026 JO - Advances in Food and Nutrition Research DO - 10.1016/bs.afnr.2026.04.001 UR - https://doi.org/10.1016/bs.afnr.2026.04.001 ER -
APA
Xing, L., Jin, L., Ma, C., Wang, W., Yan, X., Xu, Q., & Zhang, W. (2026). Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms. Advances in Food and Nutrition Research. https://doi.org/10.1016/bs.afnr.2026.04.001
Source records
- crossref · retrieved 2026-09-27T12:23:41.512Z