Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics
Domingo Blanco-Gomis, Juan J. Mangas-Alonso, Sara Junco-Corujedo, Ma.Dolores Gutiérrez-ÁlvarezVolume:
115
Année:
2009
Langue:
english
Pages:
5
DOI:
10.1016/j.foodchem.2008.11.102
Fichier:
PDF, 354 KB
english, 2009