| 000 | 01406 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250518041120.0 | ||
| 264 | 0 | _c20190701 | |
| 008 | 201907s 0 0 eng d | ||
| 022 | _a1873-2828 | ||
| 024 | 7 |
_a10.1016/j.ultsonch.2019.04.013 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGao, Ruiping | |
| 245 | 0 | 0 |
_aThe spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. _h[electronic resource] |
| 260 |
_bUltrasonics sonochemistry _cSep 2019 |
||
| 300 |
_a240-253 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAntioxidants _xanalysis |
| 650 | 0 | 4 |
_aAscorbic Acid _xanalysis |
| 650 | 0 | 4 |
_aCarotenoids _xanalysis |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFood Safety |
| 650 | 0 | 4 |
_aFruit and Vegetable Juices _xanalysis |
| 650 | 0 | 4 |
_aSolanum lycopersicum _xchemistry |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSonication _xmethods |
| 650 | 0 | 4 | _aSpatio-Temporal Analysis |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aYe, Fayin | |
| 700 | 1 | _aWang, Yulin | |
| 700 | 1 | _aLu, Zhiqiang | |
| 700 | 1 | _aYuan, Maoyi | |
| 700 | 1 | _aZhao, Guohua | |
| 773 | 0 |
_tUltrasonics sonochemistry _gvol. 56 _gp. 240-253 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ultsonch.2019.04.013 _zAvailable from publisher's website |
| 999 |
_c29702526 _d29702526 |
||