Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.

Foods · 2024 · PMC11354003 · PMID 39200425

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showed a trendno p-value reported

As shown in Figure 3 B, under the thermo-ultrasonic treatment condition, d 3,2 of the boiling water group showed a trend of increasing first and then decreasing.

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