Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines-Reference-Cited by-同舟云学术

Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

Published:2022-10-17 Issue:7 Volume:103 Page:3613-3620
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Labrador Fernández Lara¹,Díaz‐Maroto M. Consuelo¹^ORCID,Pérez Porras Paula²,Bautista‐Ortín Ana Belén²,Alañón M. Elena³^ORCID,Gómez‐Plaza Encarna²,Pérez‐Coello M. Soledad¹

Affiliation:

1. Food Technology, Faculty of Chemical Sciences and Technologies Regional Institute for Applied Scientific Research (IRICA), University of Castilla‐La Mancha Ciudad Real Spain

2. Department of Food Science and Technology, Faculty of Veterinary Sciences University of Murcia Murcia Spain

3. Food Technology, Higher Technical School of Agronomic Engineering University of Castilla–La Mancha Ciudad Real Spain

Funder

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12258

Reference34 articles.

1. Wine Aroma Precursors