Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques

Title
Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques
Authors
Keywords
High pressure, Ultrasound, Manosonication, Volatile compounds, Wine, Mulberry
Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 89-97
Publisher
Elsevier BV
Online
2017-04-01
DOI
10.1016/j.foodchem.2017.03.160

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