Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Published 2014 View Full Article

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Title
Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 41, Pages 10192-10202
Publisher
American Chemical Society (ACS)
Online
2014-09-29
DOI
10.1021/jf503393h

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