Pulsed ultrasound-assisted transcritical CO₂ improves the freezing characteristics of fruit and vegetable gel models via ice crystal inhibition
Fuente:
Food Research International
Publication date: 1 October 2026Source: Food Research International, Volume 241Author(s): Haiying Yang, Jia Guo, Zening Zhang, Rongrong Wang, Huan Li, Yang Shan, Shenghua Ding