Effect of Low-Frequency Ultrasonication on Red Wine Astringency-Reference-Cited by-同舟云学术

Effect of Low-Frequency Ultrasonication on Red Wine Astringency

Published:2021-12-16 Issue: Volume: Page:1-23
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Ahmad Imran¹,Sadiq Muhammad B.²,Liu A.¹,Benjamin T-A.¹,Gump Barry H.³

Affiliation:

1. Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA

2. School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan

3. Brew Science Program, Chaplin School of Hospitality and Tourism Management (FIU Brew Lab), Florida International University (Biscayne Bay Campus), North Miami, Florida USA

Funder

the Institutional Review Board

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.2002228

Reference63 articles.

1. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques

2. 3rd rev;AOAC International,2016

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