Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines

  1. Núñez, Y.P.
  2. Carrascosa, A.V.
  3. González, R.
  4. Polo, M.C.
  5. Martínez-Rodríguez, A.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Ano de publicación: 2006

Volume: 54

Número: 20

Páxinas: 7898-7903

Tipo: Artigo

DOI: 10.1021/JF0615496 GOOGLE SCHOLAR
Fonte de datos: Scopus