Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice
| Title: | Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice |
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| Authors: | Li, Limei a, Su, Hang a, Pang, Lingling b, c, Pan, Yanfang b, c, Li, Xihong a, Xu, Qing a, Song, Jitian a, ⁎, Qiao, Liping a, d, ⁎⁎ |
| Source: | In Ultrasonics Sonochemistry April 2025 115 |
| Database: | ScienceDirect |
| ISSN: | 13504177 |
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| DOI: | 10.1016/j.ultsonch.2025.107299 |
| Published in: | Ultrasonics Sonochemistry |
| Language: | English |