Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

  1. Pérez-Magariño, S.
  2. Bueno-Herrera, M.
  3. López de la Cuesta, P.
  4. González-Lázaro, M.
  5. Martínez-Lapuente, L.
  6. Guadalupe, Z.
  7. Ayestarán, B.
Zeitschrift:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Datum der Publikation: 2019

Ausgabe: 245

Nummer: 5

Seiten: 1047-1059

Art: Artikel

DOI: 10.1007/S00217-018-3209-Y GOOGLE SCHOLAR
Institutionelles Repository: lock_openOpen Access Postprint lockOpen Access Editor
Datenquelle: Scopus