Skip to main content
. 2020 Jun 26;9(6):839. doi: 10.3390/foods9060839

Figure 7.

Figure 7

Effect of high-intensity ultrasound treatment (20 kHz at 400 W for 0, 5, 20, 40 min) on the SEM micrographs of lyophilized CSPI and DGH. (A) CSPI-0 min, (B) CSPI-5 min, (C) CSPI-20 min, (D) CSPI-40 min; (E) DGH-0 min, (F) DGH-5 min, (G) DGH-20 min, (H) DGH-40 min.