Effect of grape pectic enzyme treatment on foaming...

Food Chemistry 1999 Vol. 65; Iss. 2

Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

C Lao, A Santamaria, E López-Tamames, J Bujan, S Buxaderas, M.C De la Torre-Boronat
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Volume:
65
Year:
1999
Language:
english
Pages:
5
DOI:
10.1016/s0308-8146(98)00181-2
File:
PDF, 287 KB
english, 1999
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