LAN LIAO to Sonication
This is a "connection" page, showing publications LAN LIAO has written about Sonication.
Connection Strength
0.219
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Accelerating aroma formation of raw soy sauce using low intensity sonication. Food Chem. 2020 Nov 01; 329:127118.
Score: 0.174
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Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste. Food Chem. 2021 May 30; 345:128767.
Score: 0.045
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.