CAVI: Improved functional properties of dairy products by new process technologies – understanding the molecular mechanisms caused by hydrodynamic and acoustic cavitation

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearch

Original languageEnglish
JournalDanish Dairy & Food Industry
Volume29
Pages (from-to)12
Number of pages1
Publication statusPublished - 2020

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ID: 193931310