Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
- Apolinar-Valiente, R.
- Salmon, T.
- Williams, P.
- Nigen, M.
- Sanchez, C.
- Doco, T.
- Marchal, R.
Zeitschrift:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Datum der Publikation: 2021
Ausgabe: 354
Art: Artikel