Antioxidant Properties of Sparkling Wines Produced with...

Journal of Food Science 2012 Vol. 77; Iss. 9

Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

J. M. Rodriguez-Nogales, E. Fernández-Fernández, M. Gómez, J. Vila-Crespo
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Volume:
77
Year:
2012
Language:
english
DOI:
10.1111/j.1750-3841.2012.02857.x
File:
PDF, 617 KB
english, 2012
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