Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth
To investigate the effects of varying durations of high-intensity ultrasound-assisted extraction on the quality of Monopterus albus bone broth, the fish bone broth, prepared at atmospheric pressure, was subjected to low-frequency and high-intensity ultrasound (power 360 W, and frequency 20 kHz) trea...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-026.pdf |
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