Abstract
In this article, the application of diffusion wave spectroscopy technique (DWS) in two systems is presented, one involving only physical changes and the other involving slow chemical reactions. Information which is hardly accessible via routine techniques was obtained via DWS; this demonstrates the intrinsic advantages, the versatility, and the sophistication of this technique. We argue that the major hurdle on the direct application of this technique in food lies in the lack of the latter's physicochemical details, which hinders full data interpretation.
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