Synergistic Effect of High and Low Molecular Weight Molecules in the Foamability and Foam Stability of Sparkling Wines

AuthID
 P-002-SE4
5
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 59, Número: 7, Páginas: 3168-3179 (12)
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Scopus®
Crossref®38
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Publication Identifiers
Pubmed: 21375299
SCOPUS: 2-s2.0-79953893285
Wos: WOS:000289050400056
Source Identifiers
ISSN: 0021-8561
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