Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)
Ultrasound is considered a physical technology that can be applied at various stages of food processing to optimise resources and reduce production time. In this study, the influence of ultrasonic treatments at different power levels (0 W, 100 W, 200 W, and 300 W) on three Isaño genotypes (yellow, y...
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| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Multidisciplinary Digital Publishing Institute (MDPI)
2025
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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