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Effect of Low-Frequency Ultrasonication on Red Wine Astringency.

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Bibliographic Details
Title: Effect of Low-Frequency Ultrasonication on Red Wine Astringency.
Authors: Ahmad, Imran1 (AUTHOR) iahmad@fiu.edu, Sadiq, Muhammad B.2 (AUTHOR), Liu, A.1 (AUTHOR), Benjamin, T-A.1 (AUTHOR), Gump, Barry H.3 (AUTHOR)
Source: Journal of Culinary Science & Technology. 2023, Vol. 21 Issue 5, p679-701. 23p.
Database: Hospitality & Tourism Complete
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ISSN:15428052
DOI:10.1080/15428052.2021.2002228