Effect of Low-Frequency Ultrasonication on Red Wine Astringency Article

Ahmad, Imran, Sadiq, Muhammad B, Liu, A et al. (2023). Effect of Low-Frequency Ultrasonication on Red Wine Astringency . JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 21(5), 679-701. 10.1080/15428052.2021.2002228

cited authors

  • Ahmad, Imran; Sadiq, Muhammad B; Liu, A; Benjamin, T-A; Gump, Barry H

authors

publication date

  • September 3, 2023

published in

keywords

  • AROMA COMPOUNDS
  • EXTRACTION
  • FOOD
  • Food Science & Technology
  • GRAPE
  • LEVEL
  • Life Sciences & Biomedicine
  • PHENOLIC-COMPOUNDS
  • PREDICTION
  • PROANTHOCYANIDINS
  • Red wine
  • Science & Technology
  • TANNINS
  • ULTRASOUND
  • Ultrasound
  • anthocyanin
  • astringency
  • polyphenols
  • sonication
  • tannins
  • wine aging

Digital Object Identifier (DOI)

publisher

  • TAYLOR & FRANCIS INC

start page

  • 679

end page

  • 701

volume

  • 21

issue

  • 5