Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds-Reference-Cited by-同舟云学术

Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds

Published:2017-09 Issue: Volume:105 Page:197-204
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Dalagnol Luíza M.G.,Dal Magro Lucas,Silveira Vitória C.C.,Rodrigues Eliseu,Manfroi Vitor,Rodrigues Rafael C.^ORCID

Funder

Brazilian National Council for Scientific and Technological Development

Coordination for the Improvement of Higher Education Personnel

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference52 articles.

1. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices

2. Effect of ultrasound on different quality parameters of apple juice

3. An innovative grape juice enriched in polyphenols by microwave-assisted extraction

4. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

5. Interlaboratory testing of methods for assay of xylanase activity

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