Work

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

Year: 2019

Type: review

Source: Ultrasonics Sonochemistry

DOI: 10.1016/j.ultsonch.2019.104953

Authors: Fengying Chen, Min Zhang, Chao-hui Yang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funders: Higher Education Discipline Innovation Project, Yangzhou City Agricultural Key R and D Program, National Key Research and Development Program of China

Awards: G3319076508, G4153711601, G8351445526

OpenAlex ID: W2996929565

FWCI: 2.809

Cites: 155

Cited by: 287

Related to: 10