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The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( <i>Dioscorea polystachya</i> )
Research article (Journal of Food Processing and Preservation, 2019) · cited 22× · AI/ML
The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya )
Summary
The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya ) is a scholarly article[1].
Key Facts
The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya )'s instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( <i>Dioscorea polystachya</i> ). Retrieved May 24, 2026, from https://4ort.xyz/entity/the-synergistic-effect-of-ultrasound-and-microwave-on-the-physical-chemical-textural-and-microstructural-properties-of-v
MLA“The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( <i>Dioscorea polystachya</i> ).” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-synergistic-effect-of-ultrasound-and-microwave-on-the-physical-chemical-textural-and-microstructural-properties-of-v.
BibTeX@misc{4ortxyz_the-synergistic-effect-of-ultrasound-and-microwave-on-the-physical-chemical-textural-and-microstructural-properties-of-v_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( <i>Dioscorea polystachya</i> )}}, year = {2026}, url = {https://4ort.xyz/entity/the-synergistic-effect-of-ultrasound-and-microwave-on-the-physical-chemical-textural-and-microstructural-properties-of-v}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( <i>Dioscorea polystachya</i> ) — https://4ort.xyz/entity/the-synergistic-effect-of-ultrasound-and-microwave-on-the-physical-chemical-textural-and-microstructural-properties-of-v (retrieved 2026-05-24)
