Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

  1. Apolinar-Valiente, R.
  2. Salmon, T.
  3. Williams, P.
  4. Nigen, M.
  5. Sanchez, C.
  6. Doco, T.
  7. Marchal, R.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2021

Volumen: 354

Type: Article

DOI: 10.1016/J.FOODCHEM.2021.129477 GOOGLE SCHOLAR
La source de données: Scopus