Improvement of the foamability of sparkling base wines by the addition of Acacia gums

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

ISSN: 1873-7072,  0308-8146

Any de publicació: 2020

Volum: 313

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2019.126062 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus