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