Cite
HARVARD Citation
Waghmare, R. et al. (2023). Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food chemistry. p. . [Online].
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Waghmare, R. et al. (2023). Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food chemistry. p. . [Online].