Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

  1. Rodriguez-Nogales, J.M.
  2. Fernández-Fernández, E.
  3. Vila-Crespo, J.
Revista:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Any de publicació: 2012

Volum: 235

Número: 4

Pàgines: 729-744

Tipus: Article

DOI: 10.1007/S00217-012-1801-0 GOOGLE SCHOLAR
Font de les dades: Scopus