Foamability of Prosecco wine: Cooperative effects of high...

Food Hydrocolloids 2014 / 1 Vol. 34

Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins

Vincenzi, Simone, Crapisi, Antonella, Curioni, Andrea
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Volume:
34
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2012.09.016
Date:
January, 2014
File:
PDF, 567 KB
english, 2014
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