Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure.

Foods · 2024 · PMC11048927 · PMID 38672948

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a decreasing trendno p-value reported

an increasing trendno p-value reported

The viscosity of peach juice showed an increasing trend, followed by a decreasing trend, and then a new increasing trend during ultrasound processing [ 19 ].

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