Effect of pulsed electric fields pretreatment on the quality of cold soaked fermented wine

ZHENG Zhichao, CAI Jinlin, ZENG Xinan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 72-76.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 72-76. DOI: 10.13995/j.cnki.11-1802/ts.023792

Effect of pulsed electric fields pretreatment on the quality of cold soaked fermented wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(15): 72-76 https://doi.org/10.13995/j.cnki.11-1802/ts.023792

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