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Ahmad I, Sadiq MB, Liu A, Benjamin TA, Gump BH. Effect of Low-Frequency Ultrasonication on Red Wine Astringency. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.2002228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Muhammad B. Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - A. Liu
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - T-A. Benjamin
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Barry H. Gump
- Brew Science Program, Chaplin School of Hospitality and Tourism Management (FIU Brew Lab), Florida International University (Biscayne Bay Campus), North Miami, Florida USA
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