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Effect of High-Power Ultrasound Treatment on Bioactive Compound Content and Chromatic Characteristics of Red Wines

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dc.contributor.authorMAIER, Alina
dc.contributor.authorPADUREANU, Vasile
dc.contributor.authorLUPU, Mirabela
dc.contributor.authorCANJA, Cristina
dc.contributor.authorBRANESCU, Geronimo Raducu
dc.contributor.authorPADUREANU, Cristina
dc.contributor.authorPOIANA, Mariana-Atena
dc.date.accessioned2025-09-30T16:08:05Z
dc.date.issued2024-05-15
dc.description.abstract
dc.identifier.doi10.15835/buasvmcn-fst:2023.0021
dc.identifier.issn2344-5300
dc.identifier.issn2344-2344
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/2722
dc.publisherUniversity of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
dc.relation.ispartofBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
dc.titleEffect of High-Power Ultrasound Treatment on Bioactive Compound Content and Chromatic Characteristics of Red Wines
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume81

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