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.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2021
Alea: 354
Mota: Artikulua