Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines: a nondestructive and unintrusive method
Gwennhael Autret, Gérard Liger-Belair, Jean-Marc Nuzillard, Maryline Parmentier, Anne Dubois de Montreynaud, Philippe Jeandet, Bich-Thuy Doan, Jean-Claude BeloeilVolume:
535
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.aca.2004.11.054
File:
PDF, 128 KB
english, 2005