Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine

SHAO Junfeng, SHAO Zhiming, DAI Yangjun

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 197-206.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 197-206. DOI: 10.11882/j.issn.0254-5071.2025.04.029

Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 197-206 https://doi.org/10.11882/j.issn.0254-5071.2025.04.029

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