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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2012

Alea: 235

Zenbakia: 4

Orrialdeak: 729-744

Mota: Artikulua

DOI: 10.1007/S00217-012-1801-0 GOOGLE SCHOLAR
Datuen iturria: Scopus