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

The authors haven't yet claimed this publication.

Read Publication

http://dx.doi.org/10.1080/10408398.2018.1437535

In partnership with: