A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
Martínez-Pérez, M.P.; Bautista-Ortín, A.B.; Pérez-Porras, P.; Jurado, R.; Gómez-Plaza, E. A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods 2020, 9, 726. https://doi.org/10.3390/foods9060726
Martínez-Pérez MP, Bautista-Ortín AB, Pérez-Porras P, Jurado R, Gómez-Plaza E. A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods. 2020; 9(6):726. https://doi.org/10.3390/foods9060726
Chicago/Turabian StyleMartínez-Pérez, María P., Ana B. Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, and Encarna Gómez-Plaza. 2020. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds" Foods 9, no. 6: 726. https://doi.org/10.3390/foods9060726


