The state-of-the-art research of the application of ultrasound to winemaking: A critical review

As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the p...

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Detalles Bibliográficos
Autores principales: Zhang, Qing-An, Zheng, Hongrong, Lin, Junyan, Nie, Guangmin, Fan, Xuehui, García-Martín, Juan Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10457577/
https://www.ncbi.nlm.nih.gov/pubmed/37001419
http://dx.doi.org/10.1016/j.ultsonch.2023.106384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10457577/
https://www.ncbi.nlm.nih.gov/pubmed/37001419
http://dx.doi.org/10.1016/j.ultsonch.2023.106384

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