Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties - Concepedia

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Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties

31

Citations

37

References

2022

Year

Zhihui Yu, Haoran Guo, Chen Liu, Rui Wang, Lixin Zhang, Xiaoyu Zhang, Yisheng Chen

Food Research International

Duck EggsStructural PropertiesSonoelectrochemistryPower UltrasoundUltrasoundAcoustic Cavitation

References

	Year	Citations

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