Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine
Xinhua Zheng, Min Zhang, Zhongxiang Fang, Yaping Liu
Food Chemistry | ELSEVIER SCI LTD | Published : 2014
Awarded by Guangdong Province RD Project
The authors are grateful to the Galore Food Co. Ltd. that generously provided the freshly steeped greengage wine. This work was financially supported by the Guangdong Province R&D Project (No. 2012B091000125).