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MINI REVIEW article
Front. Nutr. , 04 March 2022
Sec. Food Chemistry
Volume 9 - 2022 | https://doi.org/10.3389/fnut.2022.843808
This article is part of the Research Topic Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health View all 15 articles
A retraction of this article was approved in:
Retraction: Hydrodynamic cavitation: a novel non-thermal liquid food processing technology
Citation: Sun X, You W, Wu Y, Tao Y, Yoon JY, Zhang X and Xuan X (2022) Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology. Front. Nutr. 9:843808. doi: 10.3389/fnut.2022.843808
Received: 27 December 2021; Accepted: 24 January 2022;
Published: 04 March 2022; Retracted: 14 June 2024.
Edited by:
Qiang Xia, Ningbo University, ChinaReviewed by:
Pau Loke Show, University of Nottingham Malaysia Campus, MalaysiaDisclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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