https://www.selleckchem.com/pr....oducts/prt062607-p50
3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p less then 0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.The present work investigates the degradation of 4-chloro 2-aminophenol (4C2AP), a highly toxic organic compound, using ultrasonic reactors and combination of ultrasound with photolysis and ozonation for the first time. Two types of u
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