The state-of-the-art research of the application of ultrasound to winemaking: A critical review
As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723000962 |