View in EDS HTML Full Text PDF Full Text

Effect of Low-Frequency Ultrasonication on Red Wine Astringency.

Saved in:
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
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 171106975
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effect of Low-Frequency Ultrasonication on Red Wine Astringency.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Ahmad%2C+Imran%22">Ahmad, Imran</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> iahmad@fiu.edu</i><br /><searchLink fieldCode="AR" term="%22Sadiq%2C+Muhammad+B%2E%22">Sadiq, Muhammad B.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+A%2E%22">Liu, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Benjamin%2C+T-A%2E%22">Benjamin, T-A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gump%2C+Barry+H%2E%22">Gump, Barry H.</searchLink><relatesTo>3</relatesTo> (AUTHOR)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Culinary+Science+%26+Technology%22">Journal of Culinary Science & Technology</searchLink>. 2023, Vol. 21 Issue 5, p679-701. 23p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=171106975
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/15428052.2021.2002228
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 23
        StartPage: 679
    Titles:
      – TitleFull: Effect of Low-Frequency Ultrasonication on Red Wine Astringency.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Ahmad, Imran
      – PersonEntity:
          Name:
            NameFull: Sadiq, Muhammad B.
      – PersonEntity:
          Name:
            NameFull: Liu, A.
      – PersonEntity:
          Name:
            NameFull: Benjamin, T-A.
      – PersonEntity:
          Name:
            NameFull: Gump, Barry H.
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 09
              Text: 2023
              Type: published
              Y: 2023
          Identifiers:
            – Type: issn-print
              Value: 15428052
          Numbering:
            – Type: volume
              Value: 21
            – Type: issue
              Value: 5
          Titles:
            – TitleFull: Journal of Culinary Science & Technology
              Type: main
ResultId 1