Characterisation of sparkling cider by the yeast type used...

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-Álvarez
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Volume:
115
Year:
2009
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2008.11.102
File:
PDF, 354 KB
english, 2009
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