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Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.
Mostashari, Parisa; Gavahian, Mohsen; Jafarzadeh, Shima; Guo, Jia-Hsin; Hadidi, Milad; Pandiselvam, R; Huseyn, Elcin; Mousavi Khaneghah, Amin.
Afiliação
  • Mostashari P; Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Gavahian M; Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan.
  • Jafarzadeh S; School of Engineering, Edith Cowan University, Joondalup, Washington, Australia.
  • Guo JH; Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan.
  • Hadidi M; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain.
  • Pandiselvam R; Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India.
  • Huseyn E; Research Laboratory of Intelligent Control and Decision-Making Systems in Industry and Economics, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
  • Mousavi Khaneghah A; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
Compr Rev Food Sci Food Saf ; 21(4): 3129-3152, 2022 07.
Article em En | MEDLINE | ID: mdl-35674465
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ozônio / Vinho / Vitis Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ozônio / Vinho / Vitis Idioma: En Ano de publicação: 2022 Tipo de documento: Article