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Elsevier, Innovative Food Science and Emerging Technologies, (20), p. 161-166

DOI: 10.1016/j.ifset.2013.08.002

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Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution

Journal article published in 2013 by Fen Hu, Da-Wen Sun ORCID, Wenhong Gao, Zhihang Zhang, Xinan Zeng, Zhong Han
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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