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Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices

Yabin Feng1, Xiaojie Yu1, Abu ElGasim A Yagoub2

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.

Ultrasonics Sonochemistry
|October 9, 2018
PubMed

Keywords:
GarlicMicrostructureOsmotic dehydrationQuality propertyUltrasoundVacuum

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