The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review
Liger-Belair, GérardVolume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf048259e
Date:
April, 2005
File:
PDF, 953 KB
english, 2005