{"title":"Quality enhancement and time reduction in soaking green plum wine using pulsed electric field","authors":"Lang‐Hong Wang, Bing Yan, Danli Tang, Zhong Han, Jian Li, Xin-An Zeng","doi":"10.1016/j.jfoodeng.2024.112004","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":509704,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.jfoodeng.2024.112004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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