Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution

出版年份 2013 全文链接

标题

Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution

作者

关键词

-

出版物

Innovative Food Science & Emerging Technologies

Volume 20, Issue -, Pages 161-166

出版商

Elsevier BV

发表日期

2013-08-17

DOI

10.1016/j.ifset.2013.08.002

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