HIGHLIGHTS
- who: Jiang-Feng Yuan and collaborators from the College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China have published the paper: Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage, in the Journal: Foods 2022, 1778 of /2022/
- what: In this paper the potential effects on colour characteristics and the content of main phenolic compounds in under microwave irradiation were investigated The study aimed to prove the positive effects of microwaves on changing wine colour properties, to determine further . . .
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