Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

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

ISSN: 0021-8561

Argitalpen urtea: 2005

Alea: 53

Zenbakia: 18

Orrialdeak: 7232-7237

Mota: Artikulua

DOI: 10.1021/JF050191V GOOGLE SCHOLAR
Datuen iturria: Scopus