Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods
- DOI
- 10.1016/j.ultsonch.2026.108117
- Published
- 2026-11
- Container
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ultsonch.2026.108117,
title = {Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods},
author = {Muhammad Faisal Manzoor and Zahoor Ahmed and Rana Muhammad Aadil and Muhammad Talha Afraz and Xin-An Zeng and Gholamreza Abdi},
year = {2026},
journal = {Ultrasonics Sonochemistry},
doi = {10.1016/j.ultsonch.2026.108117},
url = {https://doi.org/10.1016/j.ultsonch.2026.108117}
}RIS
TY - JOUR TI - Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods AU - Muhammad Faisal Manzoor AU - Zahoor Ahmed AU - Rana Muhammad Aadil AU - Muhammad Talha Afraz AU - Xin-An Zeng AU - Gholamreza Abdi PY - 2026 JO - Ultrasonics Sonochemistry DO - 10.1016/j.ultsonch.2026.108117 UR - https://doi.org/10.1016/j.ultsonch.2026.108117 ER -
APA
Manzoor, M. F., Ahmed, Z., Aadil, R. M., Afraz, M. T., Zeng, X., & Abdi, G. (2026). Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2026.108117
Source records
- crossref · retrieved 2026-11-03T18:47:27.863Z