A new approach to the reduction of alcohol content in red wines: The use of high-power ultrasounds

  1. Martínez-Pérez, M.P.
  2. Bautista-Ortín, A.B.
  3. Pérez-Porras, P.
  4. Jurado, R.
  5. Gómez-Plaza, E.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2020

Volume: 9

Issue: 6

Type: Article

DOI: 10.3390/FOODS9060726 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus