Effect of high and how frequency ultrasound on foods (enzyme activity, polyphenolic compounds and antioxidant activity)

Adilia Lemos (Contributor)
Boon Chu (Contributor)
Konstantina Tsikrika (Contributor)
David Bremner (Contributor)
Graham Hungerford (Contributor)

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A systematic study of the effect of ultrasound on food enzymes and bioactives in model and real food systems (strawberry puree)
Author: Tsikrika, K., 21 Nov 2018
Supervisor: Lemos, M. A. (Supervisor) & Chu, B. (Supervisor)
Student thesis: Doctoral Thesis

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