Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Belinda Kemp, Bruna Condé, Sandrine Jégou, Kate Howell, Yann Vasserot, Richard Marchal
  • Critical Reviews in Food Science and Nutrition, February 2018, Taylor & Francis
  • DOI: 10.1080/10408398.2018.1437535
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