Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication
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Title
Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication
Authors
Keywords
Sorghum flour, Continuous flow ultrasonication, Batch ultrasonication, Total phenolic content, Antioxidant activity, Specific energy
Journal
ULTRASONICS SONOCHEMISTRY
Volume 71, Issue -, Pages 105402
Publisher
Elsevier BV
Online
2020-12-03
DOI
10.1016/j.ultsonch.2020.105402
References
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