Impact of high hydrostatic pressure, microwave, and ultrasonic treatment on the qualities of astragalus liquor

KONG Xiangjin; CHEN Chunxia; LIANG Yuhao; CUI Yuanyuan; JIANG Yumei

doi:10.13995/j.cnki.11-1802/ts.033533

KONG Xiangjin, CHEN Chunxia, LIANG Yuhao, CUI Yuanyuan, JIANG Yumei

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 96-102.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 96-102. DOI: 10.13995/j.cnki.11-1802/ts.033533

Impact of high hydrostatic pressure, microwave, and ultrasonic treatment on the qualities of astragalus liquor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(16): 96-102 https://doi.org/10.13995/j.cnki.11-1802/ts.033533

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Received	Revised	Published
2022-09-04	2022-09-26	2023-08-25
Issue Date
2023-09-12

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