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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Microwave irradiation: impacts on physicochemical properties of red wine

Irradiación con microondas: impactos en las propiedades fisicoquímicas del vino tinto

Jiang-Feng Yuana College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;b Department of Pharmacology, Jinling Hospital, Nanjing, ChinaCorrespondence[email protected]
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Ting-Ting Wanga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;c Henan GUODEBIAO Testing Technology Co., Ltd., Zhengzhou, ChinaView further author information
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Zhuo-Yao Chena College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
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Da-Hong Wanga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;b Department of Pharmacology, Jinling Hospital, Nanjing, ChinaView further author information
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Ming-Gui Gonga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
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Pei-Yan Lia College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
Pages 281-290 | Received 16 Nov 2019, Accepted 29 Feb 2020, Published online: 29 Apr 2020

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