Effects of ultrasound treatments on wine microorganisms

Ultrasound is one of the most promising non-thermal an emerging technique in food technology. The objective of the present work was to evaluate the effect of different ultrasonic treatments on the most important wine microbiota (Saccharomyces and non-Saccharomyces yeasts and lactic acid bacteria). T...

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Detalles Bibliográficos
Autores principales: Muñoz, Raquel, Viveros, Noelia, Bevilacqua, Antonio, Pérez, María Soledad, Arévalo-Villena, María
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517920/
https://www.ncbi.nlm.nih.gov/pubmed/34649166
http://dx.doi.org/10.1016/j.ultsonch.2021.105775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517920/
https://www.ncbi.nlm.nih.gov/pubmed/34649166
http://dx.doi.org/10.1016/j.ultsonch.2021.105775

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