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Cited article:

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Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis

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Ultrasound-assisted innovations in protein processing: review

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Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions

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https://doi.org/10.1016/j.foodres.2024.114452