Effect of Low-Frequency Ultrasonication on Red Wine Astringency.
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| Title: | Effect of Low-Frequency Ultrasonication on Red Wine Astringency. |
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| 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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