Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine-Reference-Cited by-同舟云学术

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Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine

Published:2023-11 Issue: Volume:100 Page:106636
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Xie Qi,Tang Yurou,Wu Xueyan,Luo Qingyan,Zhang Wentong,Liu Hanyang,Fang Yulin,Yue Xiaofeng,Ju Yanlun

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference47 articles.

1. Sono-physical and sono-chemical effects of ultrasound: primary applications in extraction and freezing operations and influence on food components;Fu;Ultrason. Sonochem.,2020

2. Advances in ultrasound assisted extraction of bioactive compounds from cash crops—a review;Wen;Ultrason. Sonochem.,2018

3. Effects of ultrasound on microbial growth and enzyme activity[J];Huang;Ultrason. Sonochem.,2017

4. Application of high-intensity ultrasound to improve food processing efficiency: a review;Chavan;Foods (basel, Switzerland),2022

5. Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit;Nowacka;Innov. Food Sci. Emerg. Technol.,2018

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